Coconut Shrimp Curry Soup is a typical Indian main dish, prepared with shrimps pan-fried with oil and spring onion, then enriched with coconut milk, curry powder, tomato paste, grated ginger and, finally, flavored with parsley leaves.
Fragrant, pleasantly creamy and with a spicy flavor, they are perfect to bring to the table during an ethnic dinner, accompanied by naan bread or basmati rice.
What Shrimps Should I Use for This Curry?
For the shrimp curry, you can choose between Argentinean shrimps, Mediterranean red shrimps, or even king shrimps. The important thing is to clean them carefully, also removing the internal casing.
Can I Use Frozen Shrimp?
For flawless results, it's essential to select the freshest, most glossy, and fleshy shellfish, with a strong sea aroma and the head still firmly attached to the body. Alternatively, frozen shellfish will also work, letting them thaw slowly in the refrigerator for at least 8-10 hours to maintain the cold chain.
What Type of Coconut Milk Should I Use?
Coconut milk is available in cans at most well-stocked grocery stores, specialty food stores, or even online. Just make sure you buy the kind suitable for savory dishes, with no added sugars. You can choose full-fat or light, for a lower-calorie version.
Ingredients
How to Make Coconut Shrimp Curry Soup
To prepare the shrimp curry, start by cleaning the shrimps: remove the heads and remove the shells and tail.
To prepare the shrimp curry, start by cleaning the shrimps: remove the heads and remove the shells and tail.
Cut each shrimp on the back and remove the internal casing, then pass them under fresh running water and drain them.
Cut each shrimp on the back and remove the internal casing, then pass them under fresh running water and drain them.
Cut the spring onion into slices and fry them in a large pan with a drizzle of oil; keep aside a few green tufts for the final decoration.
Cut the spring onion into slices and fry them in a large pan with a drizzle of oil; keep aside a few green tufts for the final decoration.
Add the shelled shrimps and brown them on all sides, stirring often.
Add the shelled shrimps and brown them on all sides, stirring often.
At this point, pour in the coconut milk and add the curry powder, then add salt, mix everything carefully and leave to flavor for a few minutes.
At this point, pour in the coconut milk and add the curry powder, then add salt, mix everything carefully and leave to flavor for a few minutes.
Continue with the tomato paste and grated fresh ginger and mix again to combine all the ingredients.
Continue with the tomato paste and grated fresh ginger and mix again to combine all the ingredients.
Dissolve the cornstarch in 3 tablespoons of water, then pour the mixture into the pan and cook for a few more minutes, until the sauce is thick and creamy. Once ready, transfer the curried shrimp to a serving dish and garnish with the sauce, the spring onion sprig, and a little chopped parsley or cilantro.
Dissolve the cornstarch in 3 tablespoons of water, then pour the mixture into the pan and cook for a few more minutes, until the sauce is thick and creamy. Once ready, transfer the curried shrimp to a serving dish and garnish with the sauce, the spring onion sprig, and a little chopped parsley or cilantro.
Enjoy it while still piping hot!
Enjoy it while still piping hot!
Storage Instructions
We recommend eating the shrimp curry immediately; if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 1 day.
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