I love me some curry especially the decadent coconut milk kind. It’s surprising how easy and quick it is to actually make curry sauce at home. Mind you, the protein options are endless. I have made both chicken and fish curry in the past. I chose shrimp for this recipe because it’s amazingly quick and doesn’t require much prep work. You can whip this up in less than 20 minutes. If you live in Nigeria, please try using fresh shrimps. It’s a million times better than frozen.
Shrimp curry sauce
Recipe Type: Main
Cuisine: Fusion
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 20-25 shrimps (peeled, devined and cleaned)
- 2 tablespoons oil
- 1 medium onion
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder (more as needed)
- 1 can (400ml) Coconut milk (Thai brand is my favorite)
- 1-2 maggi cubes
- Salt – to taste
Instructions
- Place a skillet on medium high heat. Add in the oil. Stir in minced onion. Stir fry until the onion is wilted but not brown. Add in curry powder and turmeric. Stir fry for another minute.
- Add in coconut milk. Season with maggi and salt. Stir well.
- Simmer for 10 minutes.
- Add in shrimps. Simmer for another 2 minutes.
I’ve been tasked with making chicken and shrimp curry for Thanksgiving and so of course I ran to this blog for a fail proof recipe! How and when should I incorporate the chicken? Was thinking of adding uncooked chicken breast strips after the curry and turmeric is stirred in to infuse that curry taste into the chicken…
Hi! I will suggest using chicken thighs (boneless/skinless) for best flavor. also pan sear it first, then add it in with the coconut milk.
Thanks! Will let you know how it turns out.
The curry was amazing! I used chicken thighs, shrimp and fresh basil. Thanks for the recipe!
Great! glad it worked out well.
I just made this sauce because I LOVE CURRY!!! My goodness!!!! Perfect. Thank you. Can’t wait to try it with chicken
Awesome! thanks for the feedback.
Hello…my your website is amazing and thank you for providing so many delicious recipes.
For the shrimp curry I found that the best taste comes from changing a few things and you end up with restaurant quality curry!!!
I use sesame oil rather than olive oil, and I also opt for green or red curry paste. The lemongrass on the green curry paste gives the chicken/fish/shrimps an awesome flavour.
Please I have been combing your website for afang recipe . Kindly send me a link if you had posted a recipe for that already .
Thank you
Thanks for the addition. Here is Afang recipe
Hi,
Do you have an RSS feed or an api where one can have access to your recipes and use on an application.
For this shrimp curry sauce, is there any substitute for the turmeric?
Use more curry powder.
Thank you dear. And the leaves? #learner 😶
parsley