Shrimp Curry with Coconut Milk Recipe
Shrimp Curry with Coconut Milk Recipe: a simple dish that takes your taste buds on a journey.
If you’re looking for a simple, quick, and incredibly delicious recipe, coconut milk shrimp curry is a sure bet. Personally, it’s a dish I always make when I want to travel without leaving my kitchen. The combination of curry, coconut milk, and shrimp is simply irresistible: fragrant, comforting, always flavorful, and incredibly easy. A real treat!
In my homemade version, I added cabbage for a bit of vegetable and texture, but it’s not essential. You can absolutely serve the shrimp simply drizzled with their coconut-curry sauce, accompanied by good basmati rice or rice vermicelli, and you’ll have a complete and incredibly delicious meal.
What I love about this recipe is how quick and easy it is to prepare. It’s ideal for a weeknight dinner when you don’t have hours to spend in the kitchen. It’s also perfect for entertaining: a dish that impresses without the stress. Another significant advantage: you can prepare it in advance, and it tastes even better the next day. If there are any leftovers, it makes a great packed lunch for work.
At home, this dish is always a hit with everyone, young and old. And if you prefer a thinner consistency, you can even turn this recipe into a curry and coconut milk soup by adding a little vegetable broth until you reach the desired consistency.
In short, it’s an easy, adaptable, and incredibly addictive dish! 😉
Shrimp Curry with Coconut Milk Recipe
Here are the ingredients you do need to prepare this shrimp curry:
- Raw, peeled shrimp
- Coconut milk
- Chinese cabbage or other cabbage of your choice (white cabbage, Savoy cabbage, etc.)
- One finely chopped shallot and one finely chopped spring onion
- Crushed garlic cloves
- Curry and turmeric powder
- Salt and pepper
- Vegetable oil (sesame or other)
- Chopped fresh cilantro
- One lime or lemon
- To serve: rice noodles or vermicelli, or rice
Prawn Curry with Coconut Milk Recipe
Ingredients
- 300 g raw and peeled shrimp
- 200 ml coconut milk
- 1/4 chinese cabbage
- 1 shallot
- 2 pressed garlic cloves
- 1 chopped spring onion
- 2 teaspoons curry powder
- 1/2 teaspoon turmeric powder (optional)
- Salt and pepper
- Vegetable oil (sesame or other)
To serve
- 1 lime
- Fresh coriander
- 200 g rice noodles or vermicelli
Instructions
- Prepare the ingredients.Finely slice the cabbage, shallot, and onion. Press the garlic and set aside.
- In a wok, pour a drizzle of oil and sauté the shallot, onion and garlic with the curry powder and turmeric over medium heat.
- After 2 to 3 minutes, add the chopped Chinese cabbage and continue cooking for 3 to 5 minutes, stirring occasionally.
- Add the shrimp, season with salt and pepper, and mix well. Cook for another 1 to 2 minutes.
- Reduce the heat, pour in the coconut milk, and simmer for a few minutes.
- Serve with noodles or rice vermicelli, for example, or with rice.Add a quarter of a lemon or lime and some chopped fresh coriander.Enjoy!
