Indian Shrimp Curry
This Indian Shrimp Curry is bursting with flavor and comes together in under 30 minutes! Tender shrimp swim in a rich, spiced coconut sauce that’s sure to impress.
Equipment
- Large Skillet
- Wooden Spoon
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 1 tablespoon canola oil divided
- 1 pound shrimp peeled and deveined
- 0.5 yellow onion finely chopped
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1.5 teaspoons ground turmeric
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 0.5 teaspoon chili powder
- 2 cloves garlic minced
- 15 ounce tomato sauce
- 0.75 cup lite canned coconut milk
- 0.5 teaspoon Kosher salt
- Cilantro and chili peppers for garnish
Instructions
Step 1: Prepare Your Ingredients
- Begin by gathering all your ingredients. Peel and devein the shrimp if not already done. Chop the onion finely and mince the garlic.
Step 2: Heat the Oil
- In a large skillet, heat 1 tablespoon of canola oil over medium heat. Once hot, add the finely chopped onion. Sauté for 3-4 minutes until translucent and fragrant.
Step 3: Add the Spices
- Stir in ground ginger, cumin, coriander, turmeric, curry powder, paprika, and chili powder. Cook with onions for 1 minute to release flavors.
Step 4: Incorporate the Garlic
- Add minced garlic and sauté for 30 seconds until fragrant without burning.
Step 5: Mix in Tomato Sauce and Coconut Milk
- Pour in tomato sauce and lite canned coconut milk. Stir well to combine into a smooth sauce.
Step 6: Add the Shrimp
- Add peeled and deveined shrimp to the skillet. Stir to coat, cook for 5-7 minutes until shrimp turn pink and opaque. Avoid overcooking.
Step 7: Season and Garnish
- Sprinkle in Kosher salt, stir to combine. Remove from heat and garnish with fresh cilantro and sliced chili peppers.
Step 8: Serve and Enjoy
- Serve hot over rice, naan, or a fresh salad. Enjoy the creamy, spiced flavors!
Notes
- Use fresh whole spices ground just before cooking for the best flavor.
- Adjust chili powder and fresh chilies to control spice level.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.