Kari Udang Kelapa (coconut Curry Shrimp)
Kari Udang Kelapa, or Coconut Curry Shrimp, is a delicious and aromatic dish from the Turks and Caicos Islands. This flavorful curry is made with succulent shrimp, creamy coconut milk, and a blend of spices that will transport you to the Caribbean with every bite.
Ingredients
- 1 lb (450g) shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp chili flakes
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pan, heat the vegetable oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the curry powder, turmeric, cumin, coriander, and chili flakes to the pan, and cook for 1-2 minutes to toast the spices.
- Pour in the coconut milk and stir to combine with the spices.
- Add the sliced red bell pepper and let the mixture simmer for 10 minutes, allowing the flavors to meld together.
- Add the shrimp to the pan and cook for 5-7 minutes, or until the shrimp are pink and cooked through.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve the Coconut Curry Shrimp over steamed rice or with crusty bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 12g
- Protein
- 25g
- Fat
- 20g
Supplies
Large pan Wooden spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Coconut Curry Shrimp with a side of fluffy white rice and a sprinkle of fresh cilantro for a complete and satisfying meal.
Tips & tricks
For an extra kick of heat, add a chopped scotch bonnet pepper to the curry for a spicy twist.
Cost
$20