Shrimp Curry with Coconut Milk

I can't stand runny and bland sauces. If a dish needs sauce, it has to be the right consistency; the spices should be in perfect harmony with the creaminess of the sauce and some herbs for additional flavors. I use coconut milk a lot and I thank my mom for teaching me early how to use it correctly. Putting the lid on while simmering with coconut milk will make the sauce curdled; you can actually smell if the coconut milk is cooked through are the ones that registered in my mind the most and if you are going to use coconut milk, make sure you have enough of it to flavor whatever you’re cooking or just don’t use it. Again, blandness is a no-no. And because a savory dish with coconut milk is rich so I would use different spices to balance out all the flavors. The result is creamy, spicy and yum- like this shrimp curry!

Shrimp Curry with Coconut Milk


1 lb medium shrimps, cleaned and deveined (season with a tsp salt)
1 small onion, chopped
3 cloves garlic, minced
1 tsp coriander
1 tsp cayenne pepper
1 tsp turmeric
1 tsp curry powder
1 tsp sea salt
A pinch of sugar
1 cup coconut milk
Canola or vegetable oil to coat the pan


Heat oil over medium high heat
Sauté onion and garlic until fragrant
Add coriander, cayenne peeper, turmeric, curry powder and sea salt
Stir and allow cook until all spices and the oil are combined
Add the shrimps and make sure each piece is coated with the spices
Add the coconut milk and simmer until shrimps turn pink and opaque, do not overcook
Add a dash of sugar and taste if needs adjustment
Sprinkle chopped cilantro and turn off the heat
Serve with steamed white rice


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