Shrimp Curry

It’s a cooler day today and I thought that a shrimp curry with some rice would absolutely hit the spot… and it did! This recipe is super easy and quick of course so go ahead and try it, you won’t be disappointed.

  • 1 lb uncooked, cleaned shrimp
  • 2 tbsp oil
  • 1/2 onion, diced
  • 2 cloves garlic, chopped
  • 2 tsp ginger garlic paste
  • 1 tsp ground cumin
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1 tsp salt
  • 2 tbsp red curry paste
  • 10-12 curry leaves (optional)
  • 1 (14-5 oz) can of chopped/crushed tomatoes
  • 1 (14 oz) can coconut milk
  1. Heat the oil in a large skillet over medium heat.
  2. Add the onions and cook for about five minutes.
  3. Next add the chopped garlic, ginger garlic paste, cumin, turmeric powder, red chili powder and curry leaves and sauté for a couple of minutes, until the smell of the raw spices fades.
  4. Now add the tomatoes, coconut milk and red curry paste.
  5. Season with the salt.
  6. Give the mix a good stir and let it simmer for about 10 minutes on a low heat, stirring occasionally.
  7. Add the shrimp and allow it to cook for about 4 minutes, turning the shrimp once in between to ensure an even cook.
  8. Serve hot with basmati rice.
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