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.

Kari Udang Kelapa (coconut Curry Shrimp)

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

  1. In a large pan, heat the vegetable oil over medium heat.
  2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  3. Add the curry powder, turmeric, cumin, coriander, and chili flakes to the pan, and cook for 1-2 minutes to toast the spices.
  4. Pour in the coconut milk and stir to combine with the spices.
  5. Add the sliced red bell pepper and let the mixture simmer for 10 minutes, allowing the flavors to meld together.
  6. Add the shrimp to the pan and cook for 5-7 minutes, or until the shrimp are pink and cooked through.
  7. Season with salt and pepper to taste.
  8. 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