Easy Coconut Shrimp Curry

Coconut shrimp curry is one of those quick and easy weeknight dishes. Unadorned, but so satisfying. Convenient too, if you, like me, happen to keep a bag of shrimp in the freezer and a can of coconut milk in the pantry. You can cook the whole dish in 30 minutes or less, and that’s starting with frozen shrimp!

I made a momentous discovery while working on this recipe. The first batch we made ended up too thick, so we thought, why not use light coconut milk instead? Disaster. It tasted horrible.

We then did a taste test comparing regular coconut milk to the light variety, in their cans. The regular coconut milk was lovely, rich and coconut-y. The light coconut milk? Coconut flavored milk of magnesia.

So, I recommend, if you are even considering using light coconut milk for this recipe, that you do a taste test before making the sauce. Just pull out half a spoonful from an opened can. Compare it with regular coconut milk. You want the best tasting coconut milk for this recipe or any recipe that calls for it!

Easy Coconut Shrimp Curry Recipe

To thaw frozen shrimp, place shrimp in a large bowl, cover with cold, lightly salted water. Add a couple ice cubes. Let sit for 15 minutes until defrosted.

This is a basic recipe. Please feel free to dress it up. Add chopped celery or bell pepper to the onions and/or fresh ginger or diced tomatoes. Experiment with the curry spices you are using.

Ingredients

• 1 Tbsp olive oil
• 1 cup finely chopped onion
• 1/2 teaspoon mild yellow curry powder
• Pinch of ground cardamom or the seeds from 1 cardamom pod, crushed
• 1/2 teaspoon Kosher salt
• 1 cup canned coconut milk (use regular coconut milk NOT light)
• 1/4 cup water
• 1 pound raw, peeled, deveined shrimp (with or without tail)
• Cilantro for garnish

Read More: Easy Coconut Shrimp Curry