SHRIMP COCONUT CURRY SRI LANKAN STYLE

A wonderful Sri Lankan-style curry made with shrimp and coconut.

This shrimp curry dish combines thick coconut milk, a few aromatic spices,
tempered ingredients which have been cooked into a curry paste to create 

a superb seafood curry that combines well with just about everything.

Flavours in shrimp coconut curry.

We are cooking this delectable shrimp curry in such a way that the flavours of the curry powders are subtle yet will complement the seafood curry.

By varying the amount of red chilli powder and black pepper you use, you can

change how spicy the curry turns out.

By mThe gravy for the prawn curry is made first and then the prawns are added.

It keeps the shrimp from overcooking and turning rubbery in texture.

The creamy flavour of these prawns is due to the coconut milk used to prepare the gravy sauce in which they are cooked in.

You can adjust the gravy to make it thick and sauce-like by adding thick coconut milk or a typical Sri Lankan curry gravy by adding slightly thinner coconut milk.

What to serve with shrimp coconut curry.

• You can create a simple meal by serving the shrimp/prawn curry recipe over a bed of rice or noodles, including instant ramen noodles.
  • Basmati rice,
  • coconut rice,
  • ghee rice,
  • Sri Lankan yellow rice or basic white rice cooked over a stovetop, are some rice recipes that pair well with the shrimp recipe.
• Combining it with your favourite pasta.
• Simply serve it with your favourite type of bread, naan, roti, or parathas with a simple healthy salad on the side.
• Here are a few vegetarian side dishes to serve with shrimp curry.
  • Chickpea potato curry
  • Easy eggplant stir fry.
  • Spicy green bean stir fry.
  • Garlic butter oyster stir fry
  • Teriyaki oyster stir fry.

Tips to make the shrimp coconut curry.

• You can cook the following shrimp recipe to cook with the shells on as well.
• The wet spice you make at the beginning is what gives the Sri Lankan shrimp curry its taste. spend a few minutes tasting and adjusting as per your need.
• Using frozen shrimp.
  • You can use frozen shrimp for this seafood curry recipe.
  • Make sure the frozen shrimp reaches room temperature before you marinate and use it in this recipe.
  • My post on how to clean shrimp and how to thaw shrimp might come in handy if you are using fresh shrimp from your supermarket or fish stall.
  • Slow simmer until the coconut milk gravy has reached a thick consistency before you add the prawns/shrimp to the gravy.
  • As mentioned earlier, this would allow the shrimp to avoid a slightly rubbery texture from overcooking.

More shrimp curry recipes to try.

Shrimp korma red curry.

creamy shrimp curry.

Malabar shrimp curry(prawn curry).

Shrimp korma red curry.

Shrimp tikka masala(prawn tikka)

The first step of cooking the curry shrimp is to temper the ingredients and make a wet curry paste.

The tempering ingredients-
Curry leaves, lemongrass and ginger-garlic paste and onions are first tempered in oil.

Curry powder for the Prawn recipe.

They contain red chilli powder, turmeric and Sri Lankan raw(unroasted)curry powder.

Then thick coconut milk is added to make the thick coconut milk gravy.
Slow-simmer the thick coconut gravy.

And gradually add the cleaned and deveined prawns to the thick coconut cream gravy.
Taste and season with salt. Add a teaspoon of sugar(optional) to give a mildly sweet flavour.