Shrimp and Coconut Milk Curry

Shrimp and Coconut Milk Curry Recipe from Oman

Region / culture: Oman | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Shrimp and Coconut Milk Curry is a delicious and flavorful dish that combines the sweetness of coconut milk with the savory taste of shrimp. This dish is perfect for a cozy night in or for entertaining guests.

History

This recipe has its origins in South Asian cuisine, where coconut milk is a common ingredient used in curries. The combination of shrimp and coconut milk creates a rich and creamy sauce that is both comforting and satisfying.

Ingredients

1 large onion, chopped
2 tbsp of oil
1 red or green bell pepper, chopped
3 cloves of garlic, smashed
1 jalapeno (small, hot) pepper, minced
2 tbsp of curry powder
1 tsp ground cumin
1 tsp ground coriander
1.5 cup of broth (vegetable or chicken)
0.25 cup of unsweetened coconut milk
1.5 lb (680 g) of cleaned shrimp
1 cup of frozen green peas
2 tbsp of lime juice
1 tbsp of cornstarch
0.33 cup of chopped fresh cilantro
salt and black pepper to taste

How to prepare

In a large, deep skillet, sauté the onion and bell pepper for about five minutes.
Add the garlic, hot pepper, and spices, and cook, stirring, for another two minutes.
Add the broth and coconut milk.
When heated, add the shrimp and green peas.
Reduce the heat, cover, and cook for another five minutes.
In a small bowl, combine the lime juice and cornstarch.
Add the mixture to the shrimp along with the cilantro.
Cook, stirring constantly, until thickened.
Add salt and pepper to taste.
Serve over plain white rice.

Variations

Add vegetables such as carrots, zucchini, or spinach for extra nutrition and flavor.
Use different types of seafood such as scallops or fish instead of shrimp.
Make it vegetarian by using tofu or chickpeas in place of the shrimp.

Cooking Tips & Tricks

Make sure to use unsweetened coconut milk for this recipe to avoid adding unnecessary sweetness to the dish.

- Be careful not to overcook the shrimp, as they can become tough and rubbery.

- Adjust the amount of curry powder and hot pepper to suit your taste preferences.

Serving Suggestions

Serve this dish over plain white rice or with a side of naan bread for a complete meal. Garnish with extra cilantro and a squeeze of lime juice for added freshness.

Cooking Techniques

Sauté the onion and bell pepper until they are soft and fragrant.

- Add the spices and cook them briefly to release their flavors.

- Simmer the shrimp in the coconut milk until they are cooked through.

- Thicken the sauce with a cornstarch slurry for a creamy consistency.

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian version of this dish.

- Substitute coconut oil for the oil for a more intense coconut flavor.

- Use frozen shrimp instead of fresh shrimp for convenience.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the dish with a sprinkle of chopped cilantro and a wedge of lime for a pop of color and freshness. Serve in a decorative bowl for an elegant presentation.

Pairing Recommendations

Pair this dish with a crisp white wine such as Sauvignon Blanc or a light lager beer. A side salad with a citrus vinaigrette would also complement the flavors of the curry.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

Each serving of Shrimp and Coconut Milk Curry contains approximately 350 calories, making it a relatively low-calorie meal option.

Carbohydrates

This dish is relatively low in carbohydrates, with most of the carbs coming from the green peas and the small amount of cornstarch used as a thickening agent.

Fats

Coconut milk is high in healthy fats, which can help keep you feeling full and satisfied. The shrimp also adds a small amount of fat to the dish.

Proteins

Shrimp is a great source of protein, making this dish a satisfying and filling meal. Each serving contains a good amount of protein to help keep you energized throughout the day.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly vitamin C from the bell pepper and cilantro. Shrimp is also a good source of selenium, an important mineral for immune function.

Alergens

This recipe contains shrimp, which is a common allergen. Be sure to check for any allergies before serving this dish to guests.

Summary

Overall, this dish is a well-balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Shrimp and Coconut Milk Curry is a delicious and satisfying dish that is perfect for a cozy night in or for entertaining guests. With its rich and creamy sauce and flavorful spices, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Shrimp and Coconut Milk Curry. It was many years ago, when I was just a young girl living in a small fishing village by the sea. My grandmother, who was a renowned cook in our community, had invited a dear friend from a neighboring village to teach us a new recipe she had learned during her travels.

I remember the excitement in the air as we gathered around the kitchen, eager to learn the secrets of this exotic dish. The aroma of spices filled the room as our guest began to demonstrate the steps to making the curry. She explained that the key to a delicious curry was in the careful balance of flavors – the heat of the chilies, the sweetness of the coconut milk, and the freshness of the shrimp.

As I watched her deftly mix the ingredients together, I marveled at how something so simple could produce such a complex and flavorful dish. The rich, creamy coconut milk mingled with the tangy tamarind and the earthy turmeric, creating a sauce that was both comforting and invigorating.

I listened intently as our guest shared the story behind the recipe. She had learned it from a fisherman she had met on a remote island in the Indian Ocean. He had taught her how to catch shrimp using a traditional net and how to cook them with coconut milk and spices over an open fire. The flavors of the curry, he had told her, were a reflection of the sea and the land, of the bounty of the ocean and the warmth of the sun.

As I tasted the curry for the first time, I was transported to that distant island, feeling the salty breeze on my skin and the heat of the fire on my face. The shrimp were tender and succulent, the sauce velvety and aromatic. It was a revelation – a dish that spoke to my soul and ignited a passion for cooking that would stay with me for the rest of my life.

In the years that followed, I would make the Shrimp and Coconut Milk Curry countless times, each time adding my own twist to the recipe. I experimented with different spices, varying the proportions of chili and turmeric to suit my taste. I added vegetables like bell peppers and eggplant, creating a colorful medley of flavors and textures.

I shared the recipe with friends and family, passing down the tradition of this beloved dish to the next generation. I taught my daughters and granddaughters how to make the curry, instilling in them the same sense of wonder and curiosity that had inspired me all those years ago.

And now, as I stand in my kitchen, preparing the Shrimp and Coconut Milk Curry for yet another family gathering, I can't help but smile as I remember that fateful day when I first learned the recipe. It is a reminder of the power of food to connect us to our past, to transport us to distant lands and to bring us together in a shared appreciation of the simple joys of life.

As the curry simmers on the stove, filling the air with its heady aroma, I am filled with a sense of gratitude for all the people and places that have influenced my cooking journey. Each recipe, each technique, each story is a thread in the rich tapestry of my culinary heritage, weaving together a tapestry of flavors and memories that will endure for generations to come. And for that, I am truly grateful.