I’m a big fan of Indian food and I especially like curries. Curry is a generic term that usually indicates some blend of spices, hot peppers and a sauce although there are dry curries, too.
This shrimp curry is simple yet flavorful, and pretty, too!
In this very simple shrimp curry, aromatic spices flavor a slightly sweet creamy coconut milk sauce that really lets the taste of the shrimp shine through. The dish has a nice touch of heat from the hot curry powder and cayenne pepper. The beautiful color of this shrimp curry makes it as much a feast for the eyes as the tastebuds!
The dish is very easy to make and cooks up in no time. It’s perfect for a week night dinner or for entertaining, freeing you up to spend time with your guests.
- 1 ½ lbs shrimp, shelled and deveined
- 1 inch piece of ginger root, peeled
- ½ medium onion
- 1 Tbsp peanut oil
- 1 tsp madras hot curry powder
- ¼ tsp ground cardamom
- ⅛ tsp cayenne pepper
- ¼ tsp turmeric
- 1 14 oz can diced tomatoes
- 1 14 oz can coconut milk
- 2 Tbsp chopped fresh cilantro plus a few leaves for garnish
- Chop the onion and ginger very finely. If you have a mini-chopper/processor it will make short work of this.
- Heat the oil in a large skillet over medium heat and sauté the onion and ginger about 4 minutes until onion is translucent.
- Add the spices (curry powder through turmeric) and cook stirring another 2 minutes.
- Add the tomatoes and coconut milk and stir scraping the browned bits from the bottom of the pan.
- Increase the heat to bring the sauce to a simmer.
- Cook about 10 minutes stirring occasionally until slightly thickened.
- Add the shrimp and cook about 2 minutes just until the shrimp are cooked through.
- Stir in the chopped cilantro.
- Garnish with cilantro leaves and serve over rice.