Malaysian Shrimp Curry
A flavorful and aromatic curry made with succulent shrimp, smoky spices, and a hint of caramelized sweetness.
Ingredients
- ●12 oz Shrimppeeled and deveined
- ●2 tsp Malaysian Curry Powder
- ●1 can (14 oz) Coconut Milkfull-fat
- ●1 cup Caramelized Onion
- ●1 tsp Smoked Paprika
- ●2 cloves Garlicminced
- ●1-inch piece Gingergrated
- ●to taste Salt
- ●to taste Black Pepper
- ●chopped (optional) Fresh Cilantro
Instructions
- 1
Heat oil in a large skillet over medium-high heat.
- 2
Add the garlic and ginger and sauté for 1 minute.
- 3
Add the shrimp and cook until pink, about 2-3 minutes per side.
- 4
Remove the shrimp from the skillet and set aside.
- 5
In the same skillet, add the curry powder and smoked paprika and cook for 1 minute.
- 6
Add the caramelized onion and cook for an additional 2 minutes.
- 7
Stir in the coconut milk and bring to a simmer.
- 8
Return the shrimp to the skillet and cook for an additional 2-3 minutes, until the curry is heated through.
- 9
Season with salt and black pepper to taste.
- 10
Serve hot, garnished with chopped cilantro if desired.
- 11
Serve over rice or with naan bread.