Description
Indulge your Valentine with this Coconut Curry Shrimp recipe—a delightful blend of creamy coconut milk, aromatic spices, and tender shrimp. This dish is a balance of sweet, savory, and mildly spicy flavors, perfect for a romantic dinner at home. Serve it with steamed rice or warm naan bread for a meal that will warm both hearts and taste buds. Easy to prepare and bursting with flavor, this recipe is sure to impress your special someone.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chili flakes (optional)
- 1 can (13.5 oz) coconut milk
- 1/2 cup chicken or vegetable broth
- 1 tablespoon fish sauce (optional)
- 1 tablespoon lime juice
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped (for garnish)
- Salt and pepper, to taste
Instructions
- Sauté Aromatics:
- Heat olive oil in a large skillet over medium heat. Add the onion and sauté until softened, about 5 minutes.
- Stir in garlic and ginger and cook for 1 minute, until fragrant.
- Build the Curry Base:
- Add curry powder, turmeric, and red chili flakes (if using). Stir for 30 seconds to release the flavors.
- Pour in coconut milk and broth, stirring well to combine. Bring to a gentle simmer.
- Cook the Shrimp:
- Add the shrimp to the skillet and cook for 3-5 minutes, or until they turn pink and opaque.
- Stir in fish sauce (if using), lime juice, and cherry tomatoes. Simmer for 2 minutes.
- Season and Serve:
- Taste and adjust salt and pepper as needed.
- Serve hot, garnished with fresh cilantro, alongside steamed rice or naan bread.
Notes
- For a richer flavor, use full-fat coconut milk.
- Substitute shrimp with chicken or tofu for dietary preferences.
- Adjust the spice level by increasing or decreasing the red chili flakes.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course