Kerala Coconut Shrimp Curry a Taste of South India

Recipe Introduction

Ever find yourself craving something exotic but also comforting? Do you want to get Curried Shrimp on the dinner table ASAP? Well, buckle up buttercup, because this shrimp curry recipe is about to become your new best friend.

Honestly, I’ve made this easy shrimp curry recipe more times than I can count.

A Taste of Kerala: Your New Favorite Shrimp Curry

This Kerala shrimp curry isn't just food; it's a trip to South India in a bowl! Originating from the Kerala region, this curry is a celebration of coconut milk, curry leaves, and all things fragrant.

This recipe is rated medium in difficulty because it has a slightly longer ingredient list but, it’s simple enough for a weeknight dinner.

It’ll be on the table in about 45 minutes. This recipe yields 4 servings.

Why You'll Love This Shrimp Curry Recipe

One of the best things about this dish is the protein boost from the shrimp. It's also perfect for a dinner party, a cozy night in, or frankly, anytime you need a culinary hug.

What makes this coconut milk shrimp curry special? It is the perfect balance of spicy, creamy, and bright. It is also very easily customisable! Time to dive into the ingredient list and let's get cooking, shall we?

Ingredients & Equipment: Let's Get Cooking!

Okay, so you want to whip up an amazing Kerala Coconut Shrimp Curry ? Fantastic! This shrimp curry recipe is easier than you think.

Honestly, it's about layering flavors. Here's what you will need.

Main Ingredients for the Best Shrimp Curry Recipes

• Shrimp: 1 lb (450g) large shrimp, peeled and deveined. Make sure your shrimp smells fresh. Avoid anything fishy! Good shrimp firms up when cooked.

• Turmeric: 1 teaspoon (5ml) powder.

• Salt: 1/2 teaspoon (2.5ml) , or to taste.

• Vegetable Oil: 1 tablespoon (15ml) .

• Oil: 1 tablespoon (15ml) for sautéing.

• Onion: 1 medium , yellow, finely chopped.

• Ginger: 1 inch (2.5cm) piece, peeled and minced. Fresh ginger is always best.

• Garlic: 2 cloves , minced.

• Green Chili: 1 , finely chopped. Go easy if you're spice averse! You know?

• Curry Leaves: 1 sprig (about 15-20 leaves). These are essential for that authentic Kerala flavor, but use bay leaves if you can't find it.

• Ground Coriander: 1 teaspoon (5ml) .

• Ground Cumin: 1/2 teaspoon (2.5ml) .

• Chili Powder: 1/4 teaspoon (1.25ml) (optional). Adds extra warmth.

• Garam Masala: 1/4 teaspoon (1.25ml) .

• Coconut Milk: 1 (14-ounce/400ml) can full fat. Trust me, full fat is the way to go for richness. This is the secret of a good Shrimp Coconut flavor!

• Vegetable Broth: 1/2 cup (120ml) or water.

• Lime Juice: 1 tablespoon (15ml) , freshly squeezed. Never the bottled stuff!

• Fresh Cilantro: For garnish.

Seasoning Notes: The Magic is in the Spices

The combination of coriander, cumin, garam masala and chilli(optional) is a total game changer. The curry leaves are a must for that authentic South Indian Shrimp Curry taste.

Lime juice at the end brightens everything up. You can also go with Curried Shrimp and add a little lemon.

If you like heat, up the chili powder. If you cannot find the Garam Masala you can use a mix of equal parts of: Ground Cumin, Ground Coriander, Cardamom, Black Pepper, Cinnamon, Nutmeg, and Cloves.

Equipment Needed: Keep it Simple

All you really need is a large skillet or Dutch oven. A cutting board and chef's knife are essential too.

Measuring spoons and cups are vital. Don't sweat if you don't have fancy equipment. If you don't have a skillet, use a large pan instead.

You know, just use what you have! This Easy Shrimp Curry Recipe is all about having fun.

Sautéing Your Way to Flavor Town: Shrimp Curry Edition

So, you wanna learn how to properly sauté? Honestly, it’s a game changer. Trust me, if you master the basics, your cooking game will seriously level up.

Especially when we're talking about something as delicious as Shrimp Curry Recipes . Sautéing is the secret weapon that unlocks amazing flavor in so many dishes.

It's used in our shrimp curry recipe

Prep Like a Pro

Mise en place , baby! Get everything chopped, measured, and ready to go. Chop your 1 medium yellow onion, peel and mince your 1 inch (2.

5cm) piece of ginger and 2 cloves garlic. This keeps you from scrambling later. I remember one time I forgot to mince the garlic.

.. disaster. Keep raw shrimp separate to avoid cross contamination.

Sautéing the Flavor Base: step-by-step

1. Heat 1 tablespoon (15ml) oil in your skillet over medium heat.
2. Add your chopped 1 medium yellow onion. Sauté for 5- 7 minutes , until softened.
3. Toss in the minced ginger, garlic, green chili, and curry leaves. Now sauté until fragrant! The smell is incredible.
4. Stir in coriander, cumin, chili powder (optional), and garam masala. Cook for a hot minute, stirring constantly. This releases the spices' oils.
5. Now, pour in 1 (14-ounce/400ml) can of coconut milk and 1/2 cup (120ml) vegetable broth. Bring to a simmer.
6. Simmer the curry for 10 minutes, allowing the flavors to meld together.
7. Add shrimp and cook 3- 5 minutes or until the shrimps are fully cooked.

Pro Sautéing Moves

Don’t overcrowd the pan. This lowers the temp and makes things steam instead of sauté. Use a good pan cast iron or stainless steel work best.

I had to learn the hard way that it's essential for the coconut milk shrimp curry .

Avoid burning the garlic. Honestly, burnt garlic is the worst. If it starts to brown too quickly, lower the heat.

You can always add water to the pot while sautéing if food starts to stick!

Making this spicy coconut shrimp recipe ahead? The curry base is great made a day ahead. Just add the shrimp right before serving.

Remember this shrimp coconut recipe is inspired from the South Indian Kerala Shrimp Curry styles.

Recipe Notes for Your Perfect Shrimp Curry

Right, so you're about to dive into making this cracking Kerala Coconut Shrimp Curry . Ace! Before you get your apron on, here are a few extra bits and bobs to keep in mind.

Think of it like your cheat sheet to curry perfection. You know?

Serving Suggestions: Make It Look Great!

Honestly, presentation is half the battle. Plating this shrimp curry recipe beautifully is super easy. Spoon the curried prawns over fluffy basmati rice.

Garnish with loads of fresh cilantro for a pop of colour. For an extra touch, serve with warm naan bread.

It's top-notch for scooping up all that yummy sauce. On the side, a cooling cucumber raita complements the curry perfectly.

Storage Tips: Keep It Fresh

Got leftovers? No worries! Let the Curried Shrimp cool completely. Then, pop it into an airtight container and keep it in the fridge.

It'll be good for up to 3 days. Freezing this coconut milk shrimp curry isn't ideal as the coconut milk can separate a bit.

But, if you must, freeze it for up to 1 month. When reheating, do it gently on the stovetop. Stir regularly to bring it all back together.

Variations: Make It Your Own

Fancy a twist? Swap out the shrimp with cauliflower or chickpeas for a veggie version. Want more sweetness? Add a teaspoon of honey.

It's surprisingly good! This dish is not only delicious but also offers some nutritional benefits. Shrimp coconut curry provides protein and healthy fats.

Nutrition Basics: Goodness in Every Bite

Each serving of this Easy Shrimp Curry Recipe is estimated to have 350 calories. You also get 25g of protein, 25g of fat, and 10g of carbs.

Remember this is just a rough estimate. I am no nutritional expert!.

This South Indian Shrimp Curry is a great source of lean protein from the shrimp. Coconut milk gives you healthy fats.

Plus, the spices like turmeric and ginger have anti inflammatory properties. It's good for you!

So there you have it! A seafood curry recipe that's bursting with flavour and easy to adjust to your tastes.

Have a go, be bold, and enjoy! And don't worry if it's not perfect first time. Every cook has those moments, believe me!

Frequently Asked Questions

Can I make this shrimp curry recipe spicier or milder? I'm not sure about the green chili!

Absolutely! This Kerala coconut shrimp curry recipe is easily adaptable to your spice preference. If you're a chili head, feel free to add more green chili or a pinch of cayenne pepper. For a milder curry, remove the seeds from the green chili before chopping or omit it altogether.

Remember, you can always add spice but taking it away is a trick even Mary Berry couldn't pull off!

Help! I can't find curry leaves anywhere. Is there a good substitute for them in this shrimp curry recipe?

Finding curry leaves can be a bit like hunting for hen's teeth, depending on where you live! If you can't find them, a bay leaf can offer a similar, though less pronounced, aromatic note. Alternatively, a pinch of dried fenugreek leaves (methi) can add a subtle, earthy flavor.

While not a perfect match, these substitutes will still help bring some depth to your shrimp curry recipe.

How long can I store leftover shrimp curry, and what's the best way to reheat it?

Leftover shrimp curry can be stored in an airtight container in the refrigerator for up to 2-3 days. When reheating, gently simmer it over medium low heat, stirring occasionally, until heated through. Be careful not to overcook the shrimp during reheating, as it can become rubbery.

Microwaving is also an option, but heat in short bursts and stir in between to ensure even heating and prevent overcooking.

Can I use frozen shrimp for this Kerala coconut shrimp curry recipe?

Yes, you can definitely use frozen shrimp! Just make sure to thaw them completely before cooking. The best way to thaw shrimp is in the refrigerator overnight, or you can place them in a colander under cold running water for about 15-20 minutes.

Pat the shrimp dry with paper towels before adding them to the curry to ensure they brown nicely and don't release excess water, which can dilute the sauce.

I'm trying to eat healthier. Are there any substitutions I can make to lighten up this shrimp curry recipe?

Absolutely! To make this shrimp curry recipe healthier, you can use light coconut milk instead of full fat. This will reduce the fat content without sacrificing too much flavor. You can also use less oil when sautéing the aromatics and serve the curry with brown rice or cauliflower rice instead of white rice to increase the fiber content.

Load up on the vegetables when serving too!