Coconut Shrimp Curry (VIDEO & RECIPE)

Hey friends, check out the video below for this amazing recipe. For more details, expand this post and keep reading!

Guys, two things I love more than most things in this world are curry and shrimp. Something I have been doing is introducing more anti-inflammatory foods to my body and this recipe is perfect for it.

A few things that are great about this dish are the bold flavors, such as the sweet, subtle hint of coconut and the presentation. Nothing is more eye-appealing to me is a dish that is also bold in color. This dish is great all-year round can be made in a matter of minutes. Below is the full recipe. Don't forget to subscribe to me on YouTube for exclusive recipes and step-by-step visuals.

Recipe | Coconut Shrimp Curry

Yield: 2 servings

Ingredients:

Basmati rice, 1 cup

Water, 1 cup

Shrimp, peeled, de-veined, 1/2 lb

Curry of choice, 2 1/2 tbsp

Onion, yellow, diced, 1 each

Garlic salt, 1/4 tsp

Black pepper, 1/4 tsp

Garam Masala, 1/4 tsp

Paprika, 1/4 tsp

Ground red pepper, 1/4 tsp

Ground turmeric, 1/4 tsp

Ground cumin, 1/4 tsp

Ground ginger, 1/4 tsp

Garlic powder, 1/4 tsp

Canola oil, 2 oz

Crushed tomatoes, 1 cup

Coconut milk, 1 1/2 cups

Salt, to taste

Cilantro, minced, 1 tsp

Method of Preparation:

1. Gather all ingredients and equipment needed.

2. In a medium sauce pot, soak the basmati rice in water for 15 min at room temperature.

3. While waiting for the rice to soak, begin seasoning your shrimp with the garlic salt, ground black pepper, garam masala, paprika, ground red pepper, turmeric, cumin, ginger and garlic powder. Mix well and set aside.

4. Steam rice over medium to low heat until water has fully evaporated. Fluff edges of rice and keep covered until serving.

5. In a large saute pan over medium heat, heat the canola oil.

6. Place shrimp into pan, allowing them to sear on each side for 30 seconds to a minute. Do not fully cook the shrimp. Set shrimp aside on a plate.

7. Add onions and saute until lightly caramelized.

8. Add in crushed tomatoes and coconut milk to the onions. Stir and lower heat; bringing liquid to a simmer.

9. Season the mixture with curry powder and stir until curry is well incorporated.

10. Add the shrimp into the mixture and season with salt. If sauce is too reduced, add a splash more of the coconut milk.

11. Finally, add the minced cilantro, stir and serve hot over basmati rice.