Curry Shrimp
Recipe by:
Soulful Kitchen
History of this recipe
2
Servings
30
Minutes
335
Calories
Ingredients
- ca. 200g of shrimps
- 2 tbsps. of curry powder
- 1 tbsp. of all purpose seasoning
- 1 tsp. of black pepper
- ½ tbsp. fish seasoning
- 1 tsp. salt
- 1 medium brown onion
- 2 cloves of garlic
- ¼ inch of ginger
- 1 bell pepper
- ½ scotch bonnet pepper
- Handful of fresh thyme sprigs
- 1 tbsp. vegetable oil
- 200ml coconut milk
- Spring onion garnish (optional)
- Salt to taste
Method
- Devein ca. 200g of shrimps; clean with water and lemon or vinegar
- Season the shrimp:
- 1 tbsp. of curry powder
- 1 tbsp. of all purpose seasoning
- 1 tsp. of black pepper
- ½ tbsp. fish seasoning
- 1 tsp. of salt
- Chop up:
- 1 medium brown onion
- 2 cloves of garlic
- ¼ inch of ginger
- 1 bell pepper (2 halves of 2 different coloured bell peppers)
- ½ scotch bonnet pepper
- In a pan, heat up 1 tbsp. of vegetable oil for ca. 1-2 minutes
- Start by cooking down your onions for ca. 3 minutes
- Then add you garlic, ginger and 1 tbsp. of curry powder – cook down for 2 minutes
- Add your peppers and chilli, along with a few sprigs of fresh thyme
- Cook down for 3-5 minutes
- Add ca. 200ml of coconut milk along with ½ cup of water
- Cook this down for around 10 minutes on a medium to hot temperature – you want the sauce/curry to thicken
- Add salt or all-purpose to taste
- Finally, add your shrimp that has been marinating and cooking on a medium to hot temperature for 5-6 minutes (they cook fast)
- Garnish with spring onion