EASY | 30 MINS
To be honest, I was never a huge fan of shrimp curry growing up. It was always a bit too spicy for me and such a hassle to clean and eat. But after tweaking my mum’s traditional recipe, I’ve found a way to make it less spicy and easier to cook while still capturing all the rich and delicious flavors of her original.
Sri Lankan Shrimp Curry with Coconut Milk is a rich and flavorful dish that’s sure to impress. Fresh shrimp are simmered in a fragrant blend of ghee, curry leaves, red onions, green chilies, and tomatoes. A simple spice mix of turmeric, chili powder, and paprika adds depth, while creamy coconut milk brings it all together.
Served over rice, this curry is the perfect combination of savoUry spices and smooth, coconutty goodness. It’s easy to make and utterly delicious. Whether you’re a shrimp curry fan or a newbie, this recipe is a game-changer!
tips & tricks
Tip #1: If you’re not up for deveining a bunch of shrimp, feel free to use frozen shrimp. Trust me, I get it—cleaning shrimp can be a hassle.
Tip #2: If you can, let the shrimp rest overnight in the fridge. This curry is always best the next day, allowing the spices to soak in and create a rich, flavorful dish.
Shrimp Curry
Ingredients
- 300g tiger shrimp (cleaned and deveined)
- 1 red onion
- 1/2 tomato
- 3 green chilli
- 8-10 curry leaves
- 1 tbsp ghee
- 1 tsp chilli powder
- 1 tsp turmeric
- 1 tsp paprika
- salt & pepper
- 1 can of coconut milk
Directions
- Clean and devein your tiger shrimp.
- In a pan over medium heat, melt some ghee and toast your curry leaves, sliced onions, and green chilies until they’re fragrant.
- Add in diced tomatoes, followed by the cleaned shrimp.
- Once the shrimp start to turn pink, toss in all your spices and mix well.
- Pour in the coconut milk and let it cook for about 5 minutes until the shrimp are fully cooked.
- Remove from heat and let it cool a bit before serving it up with some rice or your favourite roti. Enjoy!
