Indian Shrimp Curry
- nathan
- entrees
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- Serves: 4 Servings
- Prep Time: 15 mins
- Cooking: 15 mins
- Total Time: 30 min
Not sure why, but it has taken almost 5 years of us cooking together to gain the courage to try making curry. Every time we'd ask friends for recommendations on new recipes to try next, they'd say "curry!" But for some reason we were really intimidated. Finally one big weekend of cooking we decided, "why not?" and went for it. And, boy are we glad we did. Not only is curry incredibly flavorful, it's versatile, quick, scalable, healthy and almost impossible to mess up. It has become a recent staple in our weekly dinner planning and since testing this recipe we've expanded to vegan versions, rice-free versions, grilled masala chicken versions... the list goes on and hopefully we'll add those to the website soon too! Until then, here's our OG curry recipe.
Ingredients
Directions
Add 2 teaspoons of olive a oil on medium - high heat in a large skillet. Once warm, add your shrimp and sauté for 3-4 minutes. Sprinkle on 1 tablespoon of your combined spices and saute for 1 more minute. Remove your shrimp. Note: if you plan on having rice with your curry, begin it now. We've found jasmine rice works best with this dish.
In a sauce pan (we like using a high-rimmed sauce pan) on medium - high heat, combine your coconut milk and tomato sauce, stirring occasionally to avoid bubbles. Add in all your remaining spices and continue to stir 5-8 minutes. Note: if scaling this recipe, we typically do 2:1 ratio coconut milk to tomato sauce. Scale accordingly.
Add in your shrimp and continue to stir for 3-5 more minutes. If you love spice you can also incorporate your chili or serrano pepper at this time, or leave it to top at the end.
When ready to plate, half the dish with rice and your shrimp curry. Top off with a little extra sauce, fresh cilantro, chili or serrano pepper and salt and pepper to taste. Sprouts are optional.
