Ingredients
- 2 lb (900 g) shrimp, peeled and deveined
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 (14‑oz/400‑mL) can coconut milk
- 1 cup vegetable broth
- 1 tbsp tomato paste
- 2 tbsp fish sauce
- 2 tsp brown sugar
- Juice of 1 lime
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Cooked basmati rice, for serving
- Mango Lassi hot sauce, to taste
Indulge in the rich flavors of succulent shrimp simmered in aromatic curry spices, paired with creamy coconut milk, and finished with a hint of zesty lime and spicy mango hot sauce. This mouthwatering shrimp curry is a perfect fusion of coastal and exotic flavors, guaranteed to tantalize your taste buds.
INSTRUCTIONS
- In a large skillet, heat the vegetable oil over medium heat.
- Sauté the onion, garlic, and ginger until softened and fragrant.
- Add the curry powder, turmeric, cumin, and coriander. Cook for another minute.
- Stir in the coconut milk, vegetable broth, tomato paste, fish sauce, and brown sugar.
- Bring the mixture to a gentle simmer and let it cook for 10 minutes, allowing the flavors to develop.
- Add the shrimp to the skillet and cook for an additional 3-4 minutes until heated through.
- Stir in the lime juice and season with salt and pepper to taste.
- Serve the coconut curry shrimp over a bed of basmati rice or with crusty bread, garnished with fresh cilantro and a splash of Mango Lassi Hot Sauce.