Shrimp Curry With Coconut Milk
A flavorful shrimp curry simmered in coconut milk with aromatic spices, perfect for those who enjoy rich, spicy seafood dishes with a creamy texture.
Ingredients
- 1/2 cup butter ⓘ
- 1 large onion, finely chopped
- 1 crushed cardamom pod ⓘ
- 1-inch piece cinnamon stick ⓘ
- 4 cloves ⓘ
- salt to taste ⓘ
- 4 whole black peppercorns ⓘ
- 1/2 teaspoon turmeric ⓘ
- 1/2 teaspoon chili powder ⓘ
- 1 1/2 teaspoons finely chopped ginger ⓘ
- 1 1/2 teaspoons finely chopped garlic ⓘ
- 4 cups large peeled shrimp ⓘ
- 2 cups coconut milk ⓘ
Instructions
- Melt butter in a saucepan.
- Add chopped onion and cook until browned.
- Add crushed cardamom pod, cinnamon stick, cloves, salt, black peppercorns, turmeric, and chili powder; sauté for 2 minutes.
- Add shrimp and sauté for 30 seconds.
- Add strained coconut milk and leftover shredded coconut.
- Cover and cook on medium heat until the gravy thickens.
- Serve over plain rice or polao.
Tips & Substitutions
For a richer flavor, consider adding a splash of lime juice just before serving. If you prefer a spicier dish, increase the chili powder to your taste. You can substitute shrimp with chicken or tofu for a different twist, but adjust the cooking times accordingly. Using fresh coconut milk gives a more authentic taste, but canned works well in a pinch.
Serving Suggestions
Serve this shrimp curry over plain rice or polao for a delightful meal. It pairs beautifully with Indian recipes like naan or roti for a complete experience. For a refreshing contrast, consider a cucumber salad or mango chutney on the side. This dish is great for sharing and perfect for gatherings.
Storage & Reheating
Allow the shrimp curry to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat, adding a splash of coconut milk or water if it seems too thick. Avoid boiling to keep the shrimp tender.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Curry With Coconut Milk contains roughly 2564 calories, with 11g protein, 56g carbohydrates, and 259g fat. It is an excellent source of dietary fiber (44% of the Daily Value), iron (32% of the Daily Value), and protein (21% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 2618mg per serving (114% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used in this recipe. Just ensure to thaw them completely and pat them dry before cooking to prevent excess moisture in the curry. This will help achieve the best texture and flavor.
What can I substitute for coconut milk?
If you don't have coconut milk, you can use heavy cream or a mixture of milk and a little bit of shredded coconut for flavor. However, this will alter the taste and creaminess of the dish, so coconut milk is recommended for authenticity.
How do I make this curry vegetarian?
To make this curry vegetarian, replace shrimp with firm tofu or chickpeas. Cook the tofu until golden and add it in place of shrimp. You can also increase the vegetable content by adding bell peppers, spinach, or peas for added nutrition and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).