Recipe of Award-winning Krazy Kurland Coconut Shrimp Curry

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The ingredients needed to make Krazy Kurland Coconut Shrimp Curry:

1. Get 1 large onion, minced
2. Make ready 2-3 TBSP oil
3. Make ready 2 large pinches kosher salt
4. Prepare 4 cloves garlic, minced
5. Take 1 inch ginger, minced
6. Prepare 1 tsp cumin
7. Prepare 1 TBSP turmeric
8. Prepare 1 tsp hot paprika
9. Take 1 tsp chili
10. Make ready 1/2 tsp coriander
11. Make ready 1 TBSP oil to blossom dry ingredients
12. Take 1 (14 oz) can diced tomatoes
13. Make ready 1 (14 oz) can coconut milk
14. Make ready 2 lbs shrimp
15. Get 2 TBSP cilantro, minced

The first batch we made ended up too thick, so we thought, why not use light coconut milk instead? Coconut milk flavored with peanut butter and red curry paste makes a classic Thai-inspired, creamy sauce. When tossed with shrimp and bell You're right. I owe you this coconut curry shrimp recipe.

Instructions to make Krazy Kurland Coconut Shrimp Curry:

1. Cook onion in ~3 TBSP oil with 2 pinches kosher salt on med-high heat. Add water to speed process.
2. Once translucent, pool onions and bloom garlic, ginger and dry spices in ~1 TBSP oil. Cook through about 2-3 min
3. Add tomatoes, cook another 3 mins.
4. Add coconut milk. Mix and cook semi-covered on med-high heat ~10 minutes, stirring occasionally.
5. Reduce heat to medium. Add shrimp. Cook until all white/pink, ~3-4 minutes.
6. Add cilantro. Mix and cook an additional 1-2 minutes.
7. Done! Serve over rice.

When tossed with shrimp and bell You're right. I owe you this coconut curry shrimp recipe. So I'm delivering it in two different versions: the original from a cereal cooking challenge I was part of. Coconut curries are very famous in Southern part of India and South Indian fish, chicken or meat curries are given a whole new dimension by adding rich creamy coconut milk. Jumbo shrimp in a lightly spiced coconut curry sauce.

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