Delicious Indian Shrimp Curry
When you think about Indian food, curry will undoubtedly come to your mind. Indian curry does not have to be super spicy and this recipe for delicious Indian shrimp curry will satisfy any palate. This recipe is basically a “one-pot” meal you can make in 30 minutes.
Of course, shrimp is the first choice for most people. But, if shrimp is not available, there are several other options. This makes the recipe very versatile. And, you can add so many kinds of different vegetables to change things up!
Imitation crab, fresh crab, chicken, beef, or lamb are great choices to use in your curry recipe. A nice crunchy eggroll or crunchy tofu spring roll goes great with the curry dish as well. You will want to prepare your meat, vegetables, and spices before beginning your meal. This will help make the process easier and save some time if you are on a schedule.
Vegetarian Indian Curry
However, you can still make this recipe and go vegetarian! This is why the recipe can be used for unexpected guests or a busy mom or dad who needs something quick for dinner! Fresh sliced carrots and chunks of fresh cauliflower are great vegetables. Mixed stir fry veggies are also a good choice with green beans, water chestnuts, carrots, cauliflower, and red bell pepper. And, vegetable tempura or fried eggplant gives your curry dish a nice crunch! Use your imagination and experiment with ingredients that you and your family enjoy.
There are several brands of coconut milk in the can on the market. You might want to buy a couple of different ones to determine which one you prefer. Some are thicker than others and give the Indian shrimp curry dish more of a creamy texture.
Please take note that the coconut milk is different from the coconut cream which is very thick and very, very, sweet. You can however use just a little of the cream to make the curry dish sweeter. Just don’t use too much! Always taste after you add the coconut milk or coconut cream. However, adding plain table sugar will add the sweetness you are looking for as well.
The recipe below has been modified with optional ingredients.
Indian Shrimp Curry
By Jacqueline B
Prep time 15 mins
Cook time 15 mins
- 2 tablespoons peanut oil (sesame oil is an option)
- ½ sweet onion, minced
- 2 cloves garlic, chopped
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 ½ teaspoon ground turmeric
- 1 teaspoon paprika
- ½ teaspoon red chili powder
- 1 (14.5 oz) can of chopped tomatoes
- 1 (14 oz) can of coconut milk
- 1 teaspoon salt
- 1 pound cooked and peeled shrimp (or your choice of seafood/meat)
- 2 tablespoons chopped fresh cilantro
Optional: Add some fresh finely chopped ginger and curry powder to your taste. 1 to 3 tbs of sugar for sweetness if desired.
- Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly for about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
- Cook the mixture at a simmer, stirring occasionally, for about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving. Adding some fresh ginger will give it some zing. Serve over rice.
Note: Use Indian-style chile powder or ground red chiles for this recipe, not the Mexican spice blend.
Per Serving: 416 calories; protein 23g; carbohydrates 10.9g; fat 32.1g; cholesterol 146mg; sodium 930.4mg.