Creamy Coconut Shrimp Curry

Ingredients 0/19

Step 1

Stir salt, black pepper, and red pepper in a large bowl. Add just enough water to create a smooth paste, then toss in the shrimp until they’re fully coated. Pop the shrimp in the fridge while you prepare the sauce.

Step 2

Combine water and coconut in a microwave-safe bowl and heat it in the microwave for about an hour. Once done, strain the mixture, saving the coconut water and discarding the coconut solids. Set that coconut water aside for later.

Step 3

Heat some oil in a skillet over medium heat, then add curry leaves and chili peppers. Stir everything around for about a minute until fragrant. Add the chopped onion and cook it slowly, stirring often, until it turns golden brown. If the onions start sticking, splash in a little water to keep things moving—this should take around 10 to 15 minutes.

Step 4

Stir in the ginger and garlic pastes, cooking for another minute while stirring to release their flavors. Sprinkle in the coriander, sambar powder, and turmeric, give it a good mix, and cook for about a minute more.

Step 5

Pour in the reserved coconut water and add the marinated shrimp. Let everything cook together until the shrimp curl up and turn opaque, which should take around 5 minutes. If the sauce gets too thick, add a bit more water to reach your desired consistency.

Step 6

Finally, taste and adjust the seasoning with a little more salt and black pepper if needed. Serve warm and enjoy!