Hello food lovers! ????️????
If you love rich and exotic flavors, you’re in for a treat today. We’re diving into a vibrant dish that combines the creaminess of coconut milk with the warm, earthy spices of curry – all paired with succulent shrimp and colorful vegetables. This Spiced Coconut Curry Shrimp with Vegetables recipe is perfect for those who crave a hearty meal with a twist of tropical flair. Whether you’re cooking for a family dinner or simply want to enjoy something special for yourself, this dish will undoubtedly become a favorite in your kitchen. Let’s get cooking!
Introduction: The Story Behind This Flavorful Dish
Our Spiced Coconut Curry Shrimp with Vegetables draws inspiration from both Caribbean and South Asian cuisines. The use of coconut milk and curry powder gives the dish its rich flavor, while shrimp and vegetables add freshness and texture. This combination creates a harmonious balance of creamy, spicy, and savory elements, making it the perfect comfort food.
Not only does this recipe provide a burst of flavor, but it also has a personal connection to me. I first discovered a variation of this dish while traveling through the Caribbean, where fresh seafood and bold spices are a staple. This dish brings me back to those warm beachside dinners, where every bite felt like a celebration of culture and taste.
Ingredients for Spiced Coconut Curry Shrimp with Vegetables
To prepare this comforting recipe, you’ll need the following ingredients:
- 2 lbs large or jumbo shrimp, peeled and deveined
- 2 tbsp extra virgin olive oil
- 1½ yellow onions, sliced into strips
- 2 bell peppers, sliced into strips
- 1 tbsp garlic, minced
- 1 tsp fresh ginger, minced (or ¼ tsp ground ginger)
- 1 lb Russet or Yukon Gold potatoes, peeled and diced
- 6 tbsp curry powder
- 1 tsp ground cumin
- ¼ tsp cayenne pepper (or 2 fresh scotch bonnet peppers, diced)
- 4 fresh thyme sprigs (or 1 tsp dried thyme)
- 1 (14 oz) can coconut milk
- 1½ cups seafood stock (or chicken stock)
- 1 tbsp salt (plus additional to taste)
- 1 tsp ground black pepper (plus additional to taste)
- 1 tbsp fresh cilantro, roughly chopped
Feel free to make substitutions to accommodate dietary needs. For a vegan version, you can replace the shrimp with tofu or chickpeas. If you’re looking to lower the spice level, omit the cayenne pepper or use milder curry powder.
How to Make Spiced Coconut Curry Shrimp with Vegetables
Follow these steps to create your own delicious Spiced Coconut Curry Shrimp with Vegetables:
- Season the shrimp: In a small bowl, season the shrimp with 1 tablespoon of salt, 1 teaspoon of ground black pepper, and 2 tablespoons of curry powder. Mix well and refrigerate for later use.
- Sauté the vegetables: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Add the sliced onions and bell peppers, and sauté until they are soft, about 5-8 minutes. Stir occasionally to ensure they cook evenly.
- Add aromatics: Stir in the minced garlic and ginger. Cook until fragrant, about 2 minutes. This will bring out the flavors of the aromatics, making the dish even more delicious.
- Spice it up: Lower the heat to medium and stir in the remaining curry powder, ground cumin, and cayenne pepper. Let the spices fry for 2-3 minutes, stirring occasionally to release their essential oils.
- Create the curry base: Pour in the coconut milk, seafood stock, and thyme sprigs. Stir to combine and bring the mixture to a boil.
- Cook the potatoes: Add the diced potatoes, cover the pot, and let them cook until they are tender, about 5-7 minutes.
- Add the shrimp: Once the potatoes are tender, adjust the seasoning with salt and black pepper. Add the seasoned shrimp, stir to combine, and cover. Cook until the shrimp are pink and fully cooked, about 5 minutes.
- Garnish and serve: Turn off the heat, adjust the seasoning to taste, and stir in the fresh cilantro. Serve hot, and enjoy!
Pro Tip: Make sure not to overcook the shrimp, as they can turn rubbery. Cooking them until just pink will ensure they stay juicy and tender.
Helpful Tips for Success
To ensure your Spiced Coconut Curry Shrimp with Vegetables turns out perfect every time, here are some helpful tips:
- Balance the spices: If you find the curry too strong or spicy, add a bit more coconut milk to mellow it out. Conversely, if you like a stronger punch, add extra cayenne pepper.
- Prep your ingredients ahead of time: Because this dish comes together quickly, having your vegetables chopped, shrimp cleaned, and spices measured out before you start cooking will make the process smoother.
- Customize your curry: Feel free to swap the shrimp for other proteins like chicken, fish, or even a plant-based option. You can also experiment with vegetables, such as zucchini, carrots, or spinach.
Cooking Tips to Elevate Your Dish
Here are a few additional cooking tips to bring your Spiced Coconut Curry Shrimp to the next level:
- Use fresh spices: Freshly ground spices offer much more flavor than pre-ground ones. If possible, toast whole spices and grind them yourself for a more vibrant curry.
- Cookware matters: Use a heavy-bottomed pot for this recipe. It helps distribute heat evenly and prevents the curry from sticking to the bottom.
- Coconut milk alternatives: If you’re out of coconut milk, you can substitute it with heavy cream for a richer texture or use almond milk for a lighter option.
Serving Suggestions for Spiced Coconut Curry Shrimp with Vegetables
To make this meal a full dining experience, consider pairing it with:
- Steamed jasmine rice or coconut rice: These make perfect side dishes to soak up the flavorful curry sauce.
- Naan or roti: Serve this with warm, buttery naan or roti to scoop up every last drop of sauce.
- Tropical-inspired drinks: Pair your meal with a refreshing drink like mango lassi, a cold beer, or even a mojito for a fun tropical vibe.
When plating, garnish with extra cilantro and a few lime wedges for a fresh and vibrant finish.
Nutritional Information (per serving)
- Calories: 420 kcal
- Carbohydrates: 25g
- Protein: 30g
- Fat: 22g
- Saturated Fat: 15g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 220mg
- Sodium: 1050mg
- Potassium: 720mg
- Fiber: 4g
- Sugar: 5g
- Vitamin A: 1250IU
- Vitamin C: 65mg
- Calcium: 160mg
- Iron: 4mg
This dish is not only delicious but also packed with protein from the shrimp and beneficial vitamins from the vegetables. The coconut milk provides healthy fats, while the curry spices may help boost metabolism.
Storage and Leftovers
Refrigerate: Store any leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors actually intensify after sitting overnight, making it perfect for next-day lunches!
Reheat: Reheat the curry on the stovetop over medium heat, stirring occasionally. You may need to add a splash of water or stock to loosen the sauce as it warms up.
Frequently Asked Questions (FAQs)
Q: Can I use frozen shrimp for this recipe?
A: Yes! Just make sure to thaw them completely and pat them dry before seasoning and cooking.
Q: Can I make this curry milder?
A: Absolutely. To reduce the heat, use a mild curry powder and skip the cayenne pepper.
Q: What can I use instead of coconut milk?
A: You can substitute coconut milk with heavy cream for a thicker sauce or almond milk for a lighter version.
Related Recipes
Here are some other delicious recipes you might enjoy:
Conclusion: Your Next Favorite Curry Dish Awaits!
Thank you for joining me in making this Spiced Coconut Curry Shrimp with Vegetables. I hope this dish transports you to a world of tropical flavors and vibrant spices. Give it a try, and don’t forget to share your experiences and variations in the comments below. Cooking is all about creativity, so feel free to make this recipe your own.
Happy cooking, and until next time – enjoy every flavorful bite!
Print
Spiced Coconut Curry Shrimp with Vegetables Recipe
Description
Welcome to an Explosion of Flavors with Spiced Coconut Curry Shrimp!
Hello food lovers! ????️????
If you love rich and exotic flavors, you’re in for a treat today. We’re diving into a vibrant dish that combines the creaminess of coconut milk with the warm, earthy spices of curry – all paired with succulent shrimp and colorful vegetables. This Spiced Coconut Curry Shrimp with Vegetables recipe is perfect for those who crave a hearty meal with a twist of tropical flair. Whether you’re cooking for a family dinner or simply want to enjoy something special for yourself, this dish will undoubtedly become a favorite in your kitchen. Let’s get cooking!
Ingredients
- 2 lbs large or jumbo shrimp, peeled and deveined
- 2 tbsp extra virgin olive oil
- 1½ yellow onions, sliced into strips
- 2 bell peppers, sliced into strips
- 1 tbsp garlic, minced
- 1 tsp fresh ginger, minced (or ¼ tsp ground ginger)
- 1 lb Russet or Yukon Gold potatoes, peeled and diced
- 6 tbsp curry powder
- 1 tsp ground cumin
- ¼ tsp cayenne pepper (or 2 fresh scotch bonnet peppers, diced)
- 4 fresh thyme sprigs (or 1 tsp dried thyme)
- 1 (14 oz) can coconut milk
- 1½ cups seafood stock (or chicken stock)
- 1 tbsp salt (plus additional to taste)
- 1 tsp ground black pepper (plus additional to taste)
- 1 tbsp fresh cilantro, roughly chopped
Instructions
- Season the shrimp: In a small bowl, season the shrimp with 1 tablespoon of salt, 1 teaspoon of ground black pepper, and 2 tablespoons of curry powder. Mix well and refrigerate for later use.
- Sauté the vegetables: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Add the sliced onions and bell peppers, and sauté until they are soft, about 5-8 minutes. Stir occasionally to ensure they cook evenly.
- Add aromatics: Stir in the minced garlic and ginger. Cook until fragrant, about 2 minutes. This will bring out the flavors of the aromatics, making the dish even more delicious.
- Spice it up: Lower the heat to medium and stir in the remaining curry powder, ground cumin, and cayenne pepper. Let the spices fry for 2-3 minutes, stirring occasionally to release their essential oils.
- Create the curry base: Pour in the coconut milk, seafood stock, and thyme sprigs. Stir to combine and bring the mixture to a boil.
- Cook the potatoes: Add the diced potatoes, cover the pot, and let them cook until they are tender, about 5-7 minutes.
- Add the shrimp: Once the potatoes are tender, adjust the seasoning with salt and black pepper. Add the seasoned shrimp, stir to combine, and cover. Cook until the shrimp are pink and fully cooked, about 5 minutes.
- Garnish and serve: Turn off the heat, adjust the seasoning to taste, and stir in the fresh cilantro. Serve hot, and enjoy!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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- Balance the spices: If you find the curry too strong or spicy, add a bit more coconut milk to mellow it out. Conversely, if you like a stronger punch, add extra cayenne pepper.
- Prep your ingredients ahead of time: Because this dish comes together quickly, having your vegetables chopped, shrimp cleaned, and spices measured out before you start cooking will make the process smoother.
- Customize your curry: Feel free to swap the shrimp for other proteins like chicken, fish, or even a plant-based option. You can also experiment with vegetables, such as zucchini, carrots, or spinach.
