Useful Tips

Shrimp Curry with Coconut Milk



  • shrimps - tiger 10 pcs.
  • Coconut milk - 200 ml.
  • onions - 1 pc.
  • garlic - 1 clove
  • a piece of ginger - 2 cm.
  • curry - 1 tsp.
  • lime - 1/2 pcs.
  • hot pepper - 1/4 pc.
  • salt to taste
  • cilantro - 2 branches

Cooking method:

We will prepare all the products.

Heat vegetable oil in a pan. Finely chop onions and put in a pan, lightly fry.

Chop the garlic and put onion.

Peel ginger, grate and put in a pan.

Finely chop the hot pepper and put to the rest of the vegetables.

Ingredients (for 4 servings):

  • Shrimp 200 g
  • Onion 1 pc.,
  • Potato 1 pc.,
  • 1/2 carrot
  • Paprika 1 pc.,
  • Chives 2 heads,
  • Red hot peppers (to taste),
  • Green hot peppers (to taste),
  • Chopped garlic 3 tsp,
  • A little black pepper,
  • Egg 2 pcs.

For curry sauce:

  • Coconut milk 200 ml,
  • Curry Powder 1 Pack,
  • Sugar (brown) 3 tsp,
  • water 300 ml.

Prepare all the ingredients. Dice the peppers, onions, potatoes and carrots.

In 200 ml of coconut milk, add 300 ml. water, curry and sugar, mix well. Peel the shrimp, rinse, then drain the water. Beat eggs.


1. Lubricate the pan with oil, fry the garlic, green hot pepper over high heat.

2. Add onions, red hot peppers, potatoes, carrots, paprika, continue to simmer.

3. Add shrimp, mix.

4. Stew until half cooked, then add black ground pepper and pre-prepared curry sauce with coconut milk, continue to simmer over low heat.

5. At the end, add spring onions, beaten eggs, simmer until the eggs are ready.

Coconut Shrimp Curry

Destroy the two onions in a blender to get a uniform paste (for uniformity, you may need to add a spoonful of water). Preheat the ghee, ghee, or a mixture of vegetable and butter in a suitable saucepan, add a slice of cinnamon and fry until aromatic. After this, add two onions, sliced ​​in half rings, and fry them over low heat, stirring occasionally so as not to burn. Has the onion become soft and clear? It's time to add garam masala, mix and fry for another 30 seconds. After that add onion paste, grated ginger and garlic, turmeric and ground chili, and fry for another 5 minutes, stirring.

The onion paste should be grated, but not burned: when this happens, add the shrimp, which must first be cleaned and cut the back to remove the intestines along with the contents. After a minute, you can pour coconut milk and water, as well as add salt and sugar. Increase the heat so that the sauce boils, and cook it for 5 minutes - or as long as it takes to boil about half, and the shrimp have time to cook. Serve the shrimp curry, sprinkled with green cilantro, and boiled basmati rice as a side dish.