Coconut Shrimp Curry in Indian Spices Recipe

Name: Coconut Shrimp Curry in Indian Spices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Tablespoons Olive Oil, Divided; 1 pound Uncooked Small Shrimp, Peeled And Cleaned; 2 Tablespoons Butter; 2 leaves Bay Leaf; 2 whole Dry Whole Red Chilies; 1 cup Onion, Chopped; 2 Tablespoons Ginger/Garlic Paste (fresh Or Store Bought); 1 teaspoon Sugar; 1- 1/2 teaspoon Turmeric Powder; 2 teaspoons Red Chili Powder; 2 teaspoons Cumin Powder; 2 teaspoons Garam Masala Powder; 1 can (14 Oz. Size) Coconut Milk; 1 Tablespoon Fresh Ginger Julienned; 2 Tablespoons Green Chilies Deseeded And Julienned Plus Extra For Garnish

Servings: persons

5 Tablespoons Olive Oil, Divided
1 pound Uncooked Small Shrimp, Peeled And Cleaned
2 Tablespoons Butter
2 leaves Bay Leaf
2 whole Dry Whole Red Chilies
1 cup Onion, Chopped
2 Tablespoons Ginger/Garlic Paste (fresh Or Store Bought)
1 teaspoon Sugar
1- 1/2 teaspoon Turmeric Powder
2 teaspoons Red Chili Powder
2 teaspoons Cumin Powder
2 teaspoons Garam Masala Powder
1 can (14 Oz. Size) Coconut Milk
1 Tablespoon Fresh Ginger Julienned
2 Tablespoons Green Chilies Deseeded And Julienned Plus Extra For Garnish

1
Heat a large non-stick wok over medium flames.
2
Add 3 tablespoons of oil and heat it then add the shrimp.
3
Saute the shrimp till they turn pink and are cooked through.
4
(This takes about 6).
5
Put the shrimp into a medium bowl.
6
Now heat the same large pan over medium heat.
7
Add remaining oil and the butter, bay leaf, whole red chilies and the onion and saute till onions are translucent (3 minutes).
8
Add ginger-garlic paste and saute for 2 minutes.
9
Then add the sugar and all of the spices.
10
Saute for 3-4 minutes.
11
Now add coconut milk and green chilies and saute for 4 minutes.
12
Add cooked shrimp, saute and cover the wok with a lid and let it cook on medium heat for 3-4 minutes.
13
Take off the lid, stir it one last time and switch off the heat.
14
Decorate with ginger and green chili julienne and serve hot.

520

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 15 ingredients. The key ingredients include: 5 Tablespoons Olive Oil, Divided, 1 pound Uncooked Small Shrimp, Peeled And Cleaned, 2 Tablespoons Butter, 2 leaves Bay Leaf, and more.

Yes, Coconut Shrimp Curry in Indian Spices 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.

Coconut Shrimp Curry in Indian Spices

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