COCONUT CURRY SHRIMP – An easy-to-prepare dish that’s jam-packed with flavor! This Coconut Curry Shrimp Recipe will stay with you for a long time. This recipe, which features juicy shrimp, delicate vegetables, and a spiced coconut curry sauce, is sure to become a family favorite!
— 2 lbs – large or jumbo shrimp, peeled and deveined
— 2 tbsp – extra virgin olive oil
— 1½ each – yellow onion, sliced into strips
— 1 tsp – fresh ginger, minced (or ¼ tsp of ground ginger)
— 2 each – bell peppers, sliced into strips
— 1 tbsp – garlic, minced
— 1 lb (ca. 454 g) – Russet or Yukon Gold potatoes, peeled and diced
— 6 tbsp – curry powder
— 1 tsp – ground cumin
— ¼ tsp – cayenne pepper (or 2 fresh scotch bonnet peppers, diced)
— 4 each – fresh thyme sprigs (or 1 tsp of dried thyme)
— 1 tbsp – salt (add to taste)
— 1 (14 oz (ca. 529 g)) can – coconut milk
— 1½ cup – seafood, chicken stock, or water
— 1 tsp – ground black pepper (plus additional to taste)
— 1 tbsp – fresh cilantro, roughly chopped
Season the shrimp with 1 tbsp salt, 1 tsp powdered black pepper, and 2 tbsp curry powder in a small bowl. Combine all ingredients in a mixing bowl and set aside to use later.
In a big pot, heat 2 tbsp EVOO over medium-high heat. Add the onions and peppers to the heated oil. Sauté them both until they’re tender, stirring periodically (about 5 – 8 minutes).
Add the garlic and ginger, minced. Mix and cook till the scent is released (about 2 minutes). Combine the remaining curry powder, cumin, and cayenne pepper in a mixing bowl. Reduce the heat to medium. Allow 2 to 3 minutes for the spices to cook. Mix once in a while.
Combine the coconut milk, stock or water, and thyme sprigs in a large mixing bowl. Allow the mixture to come to a boil after mixing. Cover the pot with the potatoes. Cook the potatoes until they are soft (about 5 – 7 minutes).
Taste the potatoes for seasoning when they are soft. Season with salt and ground black pepper to taste. Add the seasoned shrimp, mix well, and cover once the sauce is seasoned to your desire.
Turn off the heat when the shrimp are pink and fully cooked (approximately 5 minutes). Season to taste once more. Mix in the fresh cilantro. Serve with rice and eat up!