Easy Shrimp Curry

INTRODUCTION

Easy shrimp curry is a dish that brings excitement to any dinner table. It is simple to make yet delicious and satisfying. This curry is tasty and packed with flavors. Shrimp cooks quickly and soaks up all the wonderful spices. You can make this dish in under 30 minutes. Whether you are cooking for yourself or a whole family, this shrimp curry is a great choice.

WHY YOU WILL LOVE THIS RECIPE

You will love easy shrimp curry for many reasons. First, the flavors are bold and inviting. The combination of garlic, ginger, and curry powder creates a wonderful aroma that fills your kitchen. Second, it is quick to make. You don’t need to spend hours in the kitchen to enjoy a tasty meal. Lastly, this dish is versatile. You can serve it over rice or with bread. It is also easy to customize to suit your taste. If you enjoy seafood, this shrimp curry will quickly become a favorite.

HOW TO MAKE Easy Shrimp Curry

Making easy shrimp curry is a straightforward process. You will follow a simple set of steps that will lead you to a delicious, comforting meal in no time.

EQUIPMENT NEEDED

To cook shrimp curry, you will need some basic kitchen tools:

• Large skillet
• Blender
• Measuring cups and spoons
• Wooden spoon or spatula
• Cutting board
• Knife

Ingredients You’ll Need:

• 2 tablespoons olive oil
• 1 large onion (finely chopped)
• 2 cloves garlic (minced)
• 1 tablespoon ginger (minced)
• 2 tablespoons curry powder
• 1 cup fish broth
• 3/4 cup canned diced tomatoes (blended)
• 1/3 cup coconut cream
• 1 1/2 pounds shrimp (tails removed)

STEP-BY-STEP INSTRUCTIONS:

1. Blend the Tomatoes: Start by adding the canned diced tomatoes into a blender and blend until silky smooth.
2. Cook the Onion: In a large skillet, add the olive oil. Once hot, add the onion and cook for several minutes until it becomes soft and begins to turn golden brown.
3. Add Aromatics: Next, add the minced garlic, minced ginger, and curry powder. Pan fry these ingredients for about 30 seconds until fragrant.
4. Add Broth and Tomatoes: Pour in the fish broth and the blended diced tomatoes. Bring the mixture to a boil.
5. Simmer: Once boiling, reduce the heat to low. Cover the skillet and let everything simmer for 5 minutes. This allows the flavors to meld together.
6. Coconut Cream and Shrimp: Stir through the coconut cream, then add the shrimp to the skillet. Simmer until the shrimp is fully cooked through. This usually takes about 3-5 minutes.
7. Serve: Remove the curry from the heat and serve immediately. Enjoy the wonderful meal you’ve just created!

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HOW TO SERVE Easy Shrimp Curry

There are many delicious ways to serve easy shrimp curry. A popular choice is to serve it over a bed of fluffy white or brown rice. The rice absorbs the flavors and balances the dish. You can also serve it with naan or any kind of flatbread. This way, you can scoop up the curry easily. A side of steamed vegetables or a fresh salad can complement this dish too. Garnishing with fresh cilantro or lime adds a nice touch as well.

STORAGE & FREEZING: Easy Shrimp Curry

You can store leftover shrimp curry in an airtight container in the fridge. It will stay fresh for up to 3 days. When you are ready to eat it again, you can reheat it on the stovetop over low heat. Add a splash of water or broth to loosen it if needed.

If you want to freeze easy shrimp curry, let it cool completely. Transfer it to a freezer-safe container and store it in the freezer for up to 2 months. To reheat after freezing, defrost it in the fridge overnight before warming it on the stove.

SERVING SUGGESTIONS

For a well-rounded meal, consider serving easy shrimp curry with the following:

• Jasmine rice, basmati rice, or brown rice
• Warm naan or pita bread
• A fresh green salad with a light vinaigrette dressing
• Steamed broccoli, green beans, or snap peas for freshness and crunch

These side options will help create a balanced meal packed with delicious flavors.

VARIATIONS

There are many ways to customize easy shrimp curry to make it your own. Here are a few ideas:

• Vegetarian Option: Substitute shrimp for chickpeas or tofu. You can follow the same steps and get a tasty vegetarian curry.
• Spicier Version: If you want a kick, add some red pepper flakes or diced chili peppers when adding the garlic and ginger.
• Extra Veggies: Include bell peppers, spinach, or peas to add more nutrients and color to the curry.
• Curry Paste: Instead of curry powder, you can use your favorite curry paste. It will add a rich flavor to the dish.

FAQs

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1. Can I use frozen shrimp for this recipe?
   Yes, you can use frozen shrimp. Just make sure to thaw them thoroughly before cooking.
2. What type of curry powder should I use?
   Any type of curry powder will work, but a mild blend is best for a balanced flavor in this dish.
3. Can I make this curry ahead of time?
   Yes, you can prepare it ahead and store it in the fridge. Just reheat it gently when you are ready to serve it.
4. Is this shrimp curry gluten-free?
   Yes, this recipe is naturally gluten-free as all the ingredients used are gluten-free.
5. What can I substitute for fish broth?
   You can use vegetable broth or chicken broth as a substitute if you cannot find fish broth.

MAKE-AHEAD TIPS FOR Easy Shrimp Curry

To save time on busy days, you can prep some ingredients ahead of time. Chop the onion, garlic, and ginger and store them in the fridge. You can also blend the tomatoes beforehand and keep them in the fridge until you are ready to cook. This will make the cooking process even quicker when you are ready to make your easy shrimp curry! Enjoy your cooking experience!

Easy Shrimp Curry

This easy shrimp curry is a flavorful and satisfying dish that can be made in under 30 minutes. Packed with spices and shrimp, it’s perfect for a quick family meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Indian

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 tablespoons olive oil
• 1 large onion (finely chopped)
• 2 cloves garlic (minced)
• 1 tablespoon ginger (minced)
• 2 tablespoons curry powder
• 1 cup fish broth
• 3/4 cup canned diced tomatoes (blended)
• 1/3 cup coconut cream
• 1 1/2 pounds shrimp (tails removed)

Method

 

Preparation

1. Start by adding the canned diced tomatoes into a blender and blend until silky smooth.
2. In a large skillet, add the olive oil. Once hot, add the onion and cook for several minutes until it becomes soft and begins to turn golden brown.
3. Next, add the minced garlic, minced ginger, and curry powder. Pan fry these ingredients for about 30 seconds until fragrant.
4. Pour in the fish broth and the blended diced tomatoes. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low. Cover the skillet and let everything simmer for 5 minutes.
6. Stir through the coconut cream, then add the shrimp to the skillet. Simmer until the shrimp is fully cooked through, which usually takes about 3-5 minutes.

Serving

1. Remove the curry from the heat and serve immediately.
2. Enjoy over rice or with flatbread. Garnish with fresh cilantro or lime if desired.

Notes

You can store leftover shrimp curry in an airtight container in the fridge for up to 3 days. To reheat, use low heat on the stovetop with a splash of water or broth. For freezing, let it cool, then store in a freezer-safe container for up to 2 months.