Coconut Shrimp Curry

It was a really hard weekend at our house. Friday we had to put our little 13 year old Border Collie down because of cancer, and both of us just walked around in a cloudy haze all weekend not sure what to do with ourselves. By Sunday night, I figured we needed something to get our minds off of the pain and we decided to make a nice dinner together! 

It was nothing romantic, we actually ate in front of the TV, but just the act of slicing, dicing and frying together in the kitchen brought some “normal” back into our house.

A couple weeks ago I had picked up some authentic Indian curry powder from the market and I was just itching to try it! I had some frozen shrimp in the freezer and the snow peas are in full harvest right now, so coconut shrimp curry was a no brainer!


Jack shelled and deveined the shrimp while I chopped the veggies, and once that curry powder hit the hot oil, the house seemed to come alive! It is amazing how food can do that, change your mood with just one smell!

The curry  turned out amazing and made enough for leftovers today! 

COCONUT SHRIMP CURRY

  • 16-24 Raw shrimp, deveined and shelled 
  • 1 can coconut milk
  • 1 tbsp olive or coconut oil 
  • 2 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp tumeric
  • 1/2 onion, diced
  • 2 cloves garlic, diced
  • 1 tbsp diced fresh ginger
  • Carrots, sliced 
  • Snow peas
  • Red and yellow pepper, sliced
  • White or brown rice (optional)

Prepare rice as per the package. Devein and shell thawed shrimp and cut veggies. I never add amounts for veggies to a recipe. I figure everyone has a different opinion of how much they want and “too many” vegetables isn’t usually a problem! I used 3 small carrots, 2 cups of peas and 2 peppers, but more or less can be used!

With any curry, you want the spices to hit the oil, so heat oil and add onions and garlic for 3-5 minutes until soft. Add spices and let cook for another couple of minutes. Your kitchen will immediately smell incredible!

Add shrimp and carrots until shrimp is no long translucent, then turn down heat, add peas, carrots and coconut milk. Let simmer for 10-15 minutes. It will thicken slightly, but this recipe is thin so it can make its way through the rice and veggies!! 

The flavours were beautiful, the aroma was lovely and the feeling of being “normal” again was priceless! 



7 thoughts on “Coconut Shrimp Curry

    1. Thank you so much! You can never really prepare yourself for that kind of sadness 😥
      Please let me know how you like the curry. Word of advice, be careful not to over cook the shrimp. We got talking and I left it on a little too long. Still tasted great, but over cooked shrimp gets a little chewy!

      Liked by 1 person

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