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Shrimp Curry

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Rate this recipe 4/5 (2 Votes)

Ingredients

  • 1 large onion, quartered
  • 1 (2-inch-long) piece fresh ginger, peeled
  • 1 teaspoon salt
  • 1/2 tablespoon sugar
  • 1/4 cup vegetable oil
  • 1 1/2 tablespoon curry powder (preferably Madras)
  • 1 to 2 fresh serrano chiles, halved lengthwise
  • 1/3 cup water
  • 1 (14-oz) can unsweetened coconut milk (not low fat)
  • 1 tablespoon fresh lime juice
  • 1 lb large shrimp in shell (21 to 25 per lb)
  • Accompaniment: cooked basmati rice
  • Garnish: lime wedges

Details

Servings 4

Preparation

Step 1

Pulse onion and ginger in a food processor until finely chopped. Cook onion mixture with salt and sugar in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onion begins to brown, about 5 minutes. Stir in curry powder and chiles and cook, stirring frequently, 2 minutes. Stir in water, coconut milk, and lime juice and simmer, stirring occasionally, until thickened, 5 to 8 minutes.

While sauce simmers, peel shrimp (devein if desired) and season with salt and pepper. Add shrimp to sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Add salt to taste and serve immediately.

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