Easy Goan Shrimp Curry
A great basic coconut milk based curry that is ready in about 15 minutes.
Servings: 2
Ingredients
- 3 tbsp cooking oil (I like to use avocado oil)
- 1 medium shallot, finely chopped (or small onion)
- 2 tsp paprika or kashmiri red chilli powder
- 1/2 tsp ground black pepper
- 1/4 tsp turmeric
- 1 1/4 cup coconut milk (about 1 400ml can)
- 400g frozen shrimp, deveined, shell-off (approx. 30-40 shrimp)
- 1/2 tsp salt
- 1/2 lemon, for serving
Instructions
- Warm oil in a large saucepan on medium heat. Add the finely chopped shallots and cook for 5-8 minutes stirring often until the shallots start to soften and turn brown on the edges.
- Remove the pan from the heat and add the spices - 2 tsp Kashmiri red chilli (or paprika), 1/2 tsp black pepper, 1/4 tsp turmeric. Stir to form a paste and allow the spices to toast in the residual heat of the pan, about 1 minute.
- Bring the pan back on the heat, add the coconut milk and mix well. Bring to a boil and simmer for 3-4 minutes to thicken, stirring occasionally to scrape off any caramelized bits on the bottom of the pan.
- Reduce heat to low, add the shrimp. Cook for 1-2 minutes until the shrimp turn opaque. Add salt and a squeeze of lemon juice to taste.
- Serve warm with basmati rice.