Blazing Hot Shrimp Curry in Coconut Milk Recipe

Name: Blazing Hot Shrimp Curry in Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large onions; 10 garlic cloves; 25 to 30 dried red chiles; 2 tablespoons neutral oil, like corn or grapeseed; 3 tablespoons curry powder, preferably homemade (pages 592593); 3 cups coconut milk, homemade (page 584) or canned (about two 13-ounce cans); 1 1/2 to 2 pounds shrimp, peeled; Salt and black pepper to taste; 1/4 cup fresh lime juice; Chopped fresh cilantro leaves for garnish

Servings: persons

2 large onions
10 garlic cloves
25 to 30 dried red chiles
2 tablespoons neutral oil, like corn or grapeseed
3 tablespoons curry powder, preferably homemade (pages 592593)
3 cups coconut milk, homemade (page 584) or canned (about two 13-ounce cans)
1 1/2 to 2 pounds shrimp, peeled
Salt and black pepper to taste
1/4 cup fresh lime juice
Chopped fresh cilantro leaves for garnish

1
Combine the onions, garlic, and two or more of the chiles in a food processor (the more chiles you grind, the hotter the dish; the remaining chiles are primarily for appearance).
2
Process until ground.
3
Put the oil in a large skillet over medium-high heat.
4
Add the onion mixture and the curry powder and cook, stirring, until it begins to brown, 5 to 10 minutes.
5
Add the coconut milk and remaining chiles, bring to a boil, and add the shrimp.
6
Adjust the heat so the mixture simmers and cook until the shrimp are all pink, 5 to 10 minutes.
7
Taste and add salt and pepper as necessary, then stir in the lime juice.
8
Garnish and serve.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large onions, 10 garlic cloves, 25 to 30 dried red chiles, 2 tablespoons neutral oil, like corn or grapeseed, and more.

Yes, Blazing Hot Shrimp Curry in Coconut Milk falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blazing Hot Shrimp Curry in Coconut Milk

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