Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, krazy kurland coconut shrimp curry. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Krazy Kurland Coconut Shrimp Curry is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Krazy Kurland Coconut Shrimp Curry is something that I’ve loved my entire life.
Super easy, one pot and tons of flavors! This tasty shrimp curry is blanketed in the most luscious coconut red curry sauce and full of so much flavor! It's quick, easy, and crazy delicious! Thanks so much for taking the time to watch!
To begin with this particular recipe, we must first prepare a few ingredients. You can cook krazy kurland coconut shrimp curry using 15 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Krazy Kurland Coconut Shrimp Curry:
- Get 1 large onion, minced
- Make ready 2-3 TBSP oil
- Make ready 2 large pinches kosher salt
- Prepare 4 cloves garlic, minced
- Take 1 inch ginger, minced
- Prepare 1 tsp cumin
- Prepare 1 TBSP turmeric
- Prepare 1 tsp hot paprika
- Take 1 tsp chili
- Make ready 1/2 tsp coriander
- Make ready 1 TBSP oil to blossom dry ingredients
- Take 1 (14 oz) can diced tomatoes
- Make ready 1 (14 oz) can coconut milk
- Make ready 2 lbs shrimp
- 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:
- Cook onion in ~3 TBSP oil with 2 pinches kosher salt on med-high heat. Add water to speed process.
- Once translucent, pool onions and bloom garlic, ginger and dry spices in ~1 TBSP oil. Cook through about 2-3 min
- Add tomatoes, cook another 3 mins.
- Add coconut milk. Mix and cook semi-covered on med-high heat ~10 minutes, stirring occasionally.
- Reduce heat to medium. Add shrimp. Cook until all white/pink, ~3-4 minutes.
- Add cilantro. Mix and cook an additional 1-2 minutes.
- 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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