Curry-Coconut Shrimp

Only change was I used 1 tsp of curry powder as 1/4 tsp just didn’t seem Ike enough….and it isn’t. It comes together quickly, smells good as it summers and the broth/sauce is tasty on its own but once served over rice, the flavor gets so diluted. Maybe I am just accustomed to more bold and spicier curries? Not sure and we ate but we threw away the leftovers . If I made again, I would be playing around with more and adding different spices to better match our taste preferences. Still glad we tried. Thanks!

Great recipe! I’ve made this recipe five or six times already. The last batch, I used whole coconut milk, skipped the corn starch and water mixture, and doubled the curry powder. I also used the sauce to stir in some Cantonese style noodles. ??

1. For those who are newer cooks and may not know, these spices (cumin, Coriander, and especially curry powder) need to be toasted for best results. Also, I used double the curry powder in mine and was glad I did. 2. This recipe doesn’t include salt but it should always be included, a pinch or so will do. 3. This slurry to liquid ratio made the sauce a little too tight for me. I would add about a 1/3 cup more coconut milk and a tiny bit more sugar. I used riced cauliflower to serve and maybe that soaks up a bit more liquid. Not sure. It was still plenty thick with additional liquid. (FYI I used Birdseye Savory Herb riced cauliflower and it was perfectly seasoned with this shrimp I didn’t need to add anything to the “rice”) 4. I had sugar snap peas and did not have red bell pepper, so I used the peas. They were fabulous. Add them just a tad bit later than you would the pepper to keep just a little crunch. It’s delish.