Hey There!
Welp, December has arrived! Is it just me or has time flown by since October? At this rate, by the time I’ll be done writing this blog post, it’ll be New Year’s Eve. sigh
The closer we get to Christmas, the busier our schedules become, but no need to worry and stress, I’ve got the perfect solution: sit down and eat… the rest will follow…hopefully… and if it doesn’t, at least your belly will be full!
Speaking of eating, let’s jump to today’s recipe: Coconut Shrimp Curry.
As a curry, shrimp, coconut aficionada, it was only a matter of time before I dropped a recipe using all three. I paired this Coconut Shrimp Curry with the Coconut Rice recipe I used for my Honey Lime Shrimp and Coconut Rice (see? Coconut and shrimp… again lol). Feel free to pair it with whichever type of rice you wish.
Regarding the curry, I used a blend of curry (which is a blend of spices itself) and more spices, because we’re looking for flavor! Another option would be using red curry paste, but I’d rather used spices I already have at home.
Coconut, coconut… the more, the merrier! I used coconut oil and milk for the rice, the shrimp and the stew: you can’t escape it, so might as well embrace it lol
Again, you can replace the coconut oil with regular vegetable oil or olive oil, if you wish.
What’s more to say?
Check the links below for more Shrimp, Curry or Coconut recipes:
- Honey Lime Shrimp and Coconut Rice
- Coconut, Turmeric, Ginger Chickpea Soup
- Cajun Shrimp Plantain Cups
- Ndolé with Beef and Shrimp
- Lentil Curry and Lamb Meatballs
- Caribbean Curry Goat Stew
Well, without further ado, scroll below for the full recipe and video instructions.
Bon Appétit!
Coconut Shrimp Curry and Coconut Rice, Video
Course: MainCuisine: Indian, Caribbean5
servings15
minutes40
minutesIngredients
- Shrimp Marinade
450g Shrimp (raw)
½ teaspoon Curry powder
2 tablespoons Lemongrass paste
Salt & Pepper
- Shrimp Curry
2 tablespoons Coconut oil
1 tablespoon Butter
3 Garlic cloves (minced)
½ Onion, large (minced)
1 Red bell pepper
1 teaspoon Paprika
2 teaspoons Curry powder
1 ½ teaspoons Cumin powder
250ml Vegetable stock
150g Coconut milk (canned)
Directions
- In a large bowl, add in the shrimp, curry, lemongrass paste, salt and pepper. Mix well, cover and set aside for 15 minutes.
- In a large pan, melt the coconut oil and sauté the shrimp until they change color. Set the shrimp aside.
- In the same pan, add in the butter. Once hot, add in the onion and pepper. Sautee until translucent.
- Add in the ginger, garlic and spices. Stir and cook for 2 minutes.
- Add in the stock and coconut milk. Cover and cook for 15 minutes.
- Uncover, add in the shrimp and cook for 5 minutes.
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