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Balanced Shrimp Curry

This shrimp curry uses gentle spices and coconut milk to highlight the natural sweetness of the shrimp, resulting in a rich, fragrant sauce with a vibrant pink color. The dish is simmered to develop depth, with the shrimp remaining tender and the sauce thickened to a velvety consistency. It’s a comforting yet sophisticated dish that balances heat and sweetness beautifully.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Asian, Seafood
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 1 lb fresh, deveined shrimp thoroughly thawed if frozen
  • 1 cup coconut milk full-fat for richness
  • 1 cup diced tomatoes fresh or canned
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 inch ginger grated
  • 1 teaspoon turmeric ground
  • 1 teaspoon cumin ground
  • 1 teaspoon coriander ground
  • 2 tablespoons oil coconut or neutral oil
  • 1 lime lime for juice at the end
  • to taste salt

Equipment

  • Large skillet or wok
  • Sharp knife
  • Cutting board
  • Wooden spoon or spatula
  • Small bowl

Method
 

  1. Start by heating oil in a large skillet over medium heat until it shimmers and begins to ripple.
  2. Add the chopped onion and cook, stirring occasionally, until it becomes translucent and starts to turn golden, about 5 minutes. The kitchen will fill with a sweet, caramelized aroma.
  3. Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant, making the mixture sizzle gently and release a warm aroma.
  4. Add the ground turmeric, cumin, and coriander, stirring constantly for about 30 seconds until the spices toast and release a nutty aroma, watching for a slight darkening without burning.
  5. Pour in the diced tomatoes and coconut milk, stirring well to combine. Bring the mixture to a gentle simmer, allowing it to bubble softly for 3 minutes until slightly thickened and fragrant.
  6. Gently add the shrimp, spreading them out evenly in the sauce. Cook for 3-4 minutes, turning once, until they curl up and turn a vibrant pink. The sauce should shimmer and coat each piece evenly.
  7. Taste the curry and season with salt as needed. Squeeze fresh lime juice over the dish, then remove from heat and let it rest for 2 minutes to allow flavors to meld.
  8. Serve the shrimp curry hot over steamed rice or with crusty bread. Garnish with fresh herbs if desired and enjoy the rich, fragrant flavors that balance spice and sweetness perfectly.