Shrimp Curry

Quick seafood dinner.

Why You'll Love This Recipe

• 30-minute curry with deep flavor.
• Creamy, spiced, brightened with lime.
• Pantry sauce ingredients, fresh shrimp.
• Customizable heat level.
• Better than takeout.

Ingredient Notes

• Full-fat coconut milk for richness; light is too thin.
• Fresh ginger and garlic, never powdered.
• A good curry powder makes all the difference; Madras for heat, mild for kids.

Ingredient Substitutions

• Chicken thigh (cook through 8 min before adding coconut milk).
• Tofu or chickpeas for vegetarian.
• Thai red curry paste (2 tbsp) in place of curry powder for a different profile.

Equipment Needed

• Large skillet or Dutch oven
• Wooden spoon

Prep Tips

• Have rice cooking before you start the curry — they finish together.
• Mince garlic and grate ginger before you start; once cooking begins it's fast.

Instructions

1. 1

   Gather and prep: 1 shrimp, 1 cup coconut milk, 1 medium onion, diced, 3 cloves garlic, minced, 1 ginger, 1 tsp curry powder, 1 medium tomato, diced, 1 cup uncooked long-grain rice. mince the garlic, dice the onion, and grate the ginger before you start cooking.

2. 2

   Sauté aromatics with curry powder.

3. 3

   Add tomato and coconut milk, simmer.

4. 4

   Add shrimp, cook 3 min. Shrimp cook in 2–3 minutes per side — pull them as soon as they turn pink and opaque.

5. 5

   Serve over rice.

Artsi Pro Tips

• Bloom spices in oil — raw spices taste dusty.
• Pull shrimp at the moment they curl into loose Cs; tight Os is overdone.
• Lime at the end brightens the whole curry.

Common Mistakes

• Overcooking shrimp into rubber.
• Skipping the bloom step on spices.
• Using light coconut milk — sauce will be watery.

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