• Sunday, July 5, 2020

Shrimp Curry
January 9, 2012

2 tablespoons olive oil

1 medium Spanish onion, finely chopped

3 garlic cloves, minced

2 teaspoons finely grated ginger

1/2 teaspoon sugar

1 1/2 teaspoons curry powder

2 teaspoons sweet paprika
1 teaspoon Kosher salt
1 can coconut milk

1 lb shrimp, peeled and deveined

Lime juice to taste

Basmati rice or Pol Roti



Ah, curry. With so many variations, it’s hard to nail down a “traditional” version. In the end it should be a little bit spicy, a little bit sweet, and totally delicious.

Serves 6

Prep time: 20 minutes

Cook time: 20 minutes

In a deep skillet heat oil over medium high. Add onion and saute until lightly brown. Add in garlic and ginger and cook for about 1 minute. Stir in sugar, curry, paprika and salt. Add in coconut milk and water. Simmer, uncovered, for 10 minutes. Add shrimp and cook for about 5 minutes, or until shrimp are opaque. Add lime juice and adjust seasoning to taste. Serve with a scoop of basmati rice or pol roti.

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