Shrimp in Coconut Milk Recipe – Authentic Indian Prawn Curry

Last Updated on 2 months by Neha Deshmukh

Shrimp In Coconut Milk Recipe – Authentic Indian Prawn Curry

Hey everyone! If you’re anything like me, you absolutely love a good curry. And this Shrimp in Coconut Milk – or Prawn Curry, as we often call it in India – is one I make again and again. It’s creamy, flavorful, and comes together surprisingly quickly. I first made this when I was craving something comforting after a long day, and it’s been a family favorite ever since. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another shrimp curry. It’s a beautiful blend of aromatic spices, sweet coconut milk, and succulent shrimp. It’s easy enough for a weeknight meal, but special enough to impress guests. Plus, the subtle smokiness from the spices really elevates the flavor. You’ll love how quickly it comes together and how incredibly satisfying it is.

Ingredients

Here’s what you’ll need to make this delicious shrimp curry:

• 2 tbsp light cooking oil (vegetable, canola, or sunflower oil work well)
• 1 tbsp minced garlic
• 1 large onion, finely chopped
• ½ tsp red chili powder (adjust to your spice preference!)
• ¼ tsp turmeric powder
• 1 tsp coriander powder
• 1 large tomato, finely chopped
• 12-15 large shrimp, shelled and deveined (about 250-300g)
• 2 cups coconut milk
• 1 tsp kasoori methi (dried fenugreek leaves)
• Salt & pepper to taste
• A handful of finely chopped coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients for a moment. A few things can really make this recipe shine!

• Coconut Milk: I recommend using full-fat coconut milk for the richest, creamiest curry. However, light coconut milk will work in a pinch – just know the flavor won’t be quite as intense.
• Kasoori Methi: Oh, this is a game-changer! Kasoori methi adds a unique, slightly smoky flavor that’s so characteristic of Indian cuisine. It’s dried fenugreek leaves, and you can usually find it at Indian grocery stores. Don’t skip it if you can help it! (More on substitutions in the FAQs).
• Shrimp: I prefer using large shrimp for this recipe, as they hold their shape well during cooking.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a pan over medium heat. Add the minced garlic and chopped onion and sauté until they’re lightly browned and tender – about 3-4 minutes. You want them softened and fragrant.
2. Now, add the red chili powder, turmeric powder, and coriander powder. Fry for just 30 seconds, stirring constantly. This helps release all those wonderful aromas! Be careful not to burn the spices.
3. Stir in the chopped tomatoes and cook for another 2 minutes, mashing them slightly with the back of your spoon. This helps them blend with the spices and create a lovely base for the curry.
4. Add the shrimp and stir-fry for about 1 minute, until they start to turn pink. Don’t overcook them at this stage – they’ll finish cooking in the coconut milk.
5. Pour in the coconut milk and add the kasoori methi. Season with salt and pepper to taste. Bring the curry to a simmer and cook for 5-7 minutes, or until the shrimp are cooked through and opaque.
6. Finally, garnish with a generous sprinkle of finely chopped coriander leaves. Serve hot with rice and a fresh salad.

Expert Tips

• Don’t be afraid to adjust the spice level! Start with the recommended amount of chili powder and add more if you like things extra spicy.
• Make sure your shrimp are properly deveined. It makes a big difference in the texture.
• Simmering gently is key. A rapid boil can make the shrimp tough.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Use plant-based shrimp alternatives! There are some great options available now.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment: For a milder curry, reduce the chili powder to ¼ tsp or omit it altogether. For a hotter curry, add a pinch of cayenne pepper or a finely chopped green chili.
• Regional Variations:
  • Goan: Add a splash of vinegar and a pinch of sugar for a tangy-sweet flavor.
  • Kerala: Use mustard seeds and curry leaves in the initial tempering for a South Indian twist.
  • Bengali: Add a touch of panch phoron (a five-spice blend) for a unique Bengali flavor.

Serving Suggestions

This shrimp curry is fantastic with:

• Steamed basmati rice (my personal favorite!)
• Jeera rice (cumin rice)
• Roti or naan bread for soaking up all that delicious sauce
• A simple cucumber and tomato salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

What type of shrimp is best for this curry?

Large or jumbo shrimp work best, as they don’t overcook as easily. But you can use any size you prefer!

Can I use frozen shrimp? If so, how should I prepare them?

Absolutely! Just thaw the shrimp completely under cold running water and pat them dry before adding them to the curry.

What is Kasoori Methi and can I substitute it?

Kasoori methi is dried fenugreek leaves. If you can’t find it, you can try substituting with a teaspoon of dried oregano, but the flavor won’t be quite the same.

How can I adjust the thickness of the curry?

If you want a thicker curry, simmer it for a few more minutes to allow the sauce to reduce. You can also mix a teaspoon of cornstarch with a tablespoon of water and add it to the curry during the last few minutes of cooking.

What is the best type of rice to serve with this shrimp curry?

Basmati rice is a classic choice, but jeera rice (cumin rice) also pairs beautifully.

Can this curry be made ahead of time?

Yes! You can make the curry base (up to the point of adding the shrimp) a day ahead and store it in the refrigerator. Then, simply add the shrimp and finish cooking when you’re ready to serve.