Nevisian Coconut Shrimp Curry
Indulge in the flavors of the Caribbean with this Nevisian Coconut Shrimp Curry recipe. This dish combines succulent shrimp with aromatic spices and creamy coconut milk for a truly satisfying meal.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons curry powder
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 can (14 oz) coconut milk
- 1 tablespoon vegetable oil
- 1 scotch bonnet pepper, seeded and minced
- 1 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- In a large skillet, heat the vegetable oil over medium heat.
- Add the onion, garlic, and ginger, and sauté until the onion is translucent.
- Sprinkle the curry powder and turmeric over the onion mixture, and stir to combine.
- Pour in the coconut milk and stir well to incorporate the spices.
- Add the shrimp and scotch bonnet pepper to the skillet, and simmer for 8-10 minutes, or until the shrimp is cooked through.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 20g
Supplies
Large skillet Sharp knife Cutting board Grater Measuring spoons Measuring cup
Tools
Stovetop
Serving suggestions
Serve the Nevisian Coconut Shrimp Curry over steamed white rice or with warm naan bread.
Tips & tricks
For a milder curry, reduce the amount of scotch bonnet pepper or omit it entirely.
Cost
$20