Swahili Coconut Shrimp Curry
Indulge in the exotic flavors of Zanzibar with this delicious Swahili Coconut Shrimp Curry. This aromatic and creamy dish is a staple in Zanzibari cuisine, featuring a perfect blend of spices and coconut milk.
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 red bell pepper, sliced
- 2 tomatoes, chopped
- 1 can (14 oz) coconut milk
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pan over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion is soft and translucent.
- Add the sliced red bell pepper and chopped tomatoes to the pan. Cook for 5 minutes, stirring occasionally.
- Stir in the curry powder, turmeric, cumin, coriander, and paprika. Cook for 2 minutes to toast the spices.
- Pour in the coconut milk and bring the mixture to a simmer.
- 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 Swahili Coconut Shrimp Curry hot with steamed rice or 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
- 15g
- Protein
- 20g
- Fat
- 22g
Supplies
Large pan Knife Cutting board Grater Measuring spoons Wooden spoon
Tools
Stovetop
Serving suggestions
Serve the Swahili Coconut Shrimp Curry with a side of fragrant basmati rice and a fresh cucumber salad for a complete Zanzibari dining experience.
Tips & tricks
For an extra kick of heat, add a finely chopped green chili to the curry. Adjust the spice level according to your preference.
Cost
$20