Hello everyone, today we are cooking Creamy coconut corn shrimp curry that is as quick and easy as one, two, three. Delicious, elegant mild shrimp curry with corn and squash is so sweet and gentle and yummy that you going to fall in love with this dish from first sight. Coconut shrimp curry with subtle hints of curry, ginger, and cilantro this dish reminds me of some shrimp corn chowder plus mild spicy (or not spicy at all) curry flavor that is going to be so comforting to your belly!
Curry 101
How to make perfect curry?
There are thousands of curry recipes out there but the formula for a perfect easy and quick curry is simple.
- Choose your protein: shrimps, fish, tofu, chickpeas (we are not taking into account meat protein because this website provides plant-based/vegan recipes only)
- Choose your vegetables (sweet potato, pumpkin, squash, cauliflower, okra, peas, aubergine, peppers,
- Get your curry base ready (onion, garlic, ginger, chili pepper, fresh coriander (cilantro) coconut milk)
- Choose your spices, here is the list of the classic spice choices that go in the curry:
- Turmeric
- Cumin
- Mustard seeds
- Curry leaves (can substitute with curry spice blend)
- Garam masala
- Chilli powder
All these spices are authentic ingredients for most Indian curry recipes. However, if you are a curry beginner and just start your one hundred foot journey with Indian cuisine recipes you can start with just adding curry powder and you will get a delightful subtle curry-flavored meal that is going to burst with flavors. If you try to do a bold Indian authentic curry recipe on your first try, you may not become a big fan of it, as Indian flavors take time to get used to (it’s my humble opinion).
Make our coconut shrimp corn curry 101 and spice it up more and go to the next level the next time.
I am personally in love with all types of currys but there are definitely some curry recipes that I like more and some I like less. It all depends on the combinations of vegetables and spices.
Current shrimp curry taste gets close to creamy chowder soups or creamy alfredo dishes with a subtle but distinctive curry identity. It’s the easiest and the quickest curry recipe out of all curries that you going to try throughout your life I promise!
Cooking curry 101
- Base – Chop onion, garlic, deseeded chili or jalapeno pepper, and ginger. Cook on medium heat until fragrant. Add spices and cook for 1 minute to let the flavors get married to each other.
2. Add protein – add your protein of choice, shrimps in our case and fry for 3 min on medium heat.
3. Add veggies – add corn, cubed squash and coconut milk. Simmer on a low heat for 3 minutes. Add chopped cilantro and serve right away over white rice!
If you have more shrimp left, you can add them to our other delicious and lenten dishes:
- Asian Watermelon salad
- Shrimp scampi spaghetti in a creamy parsley sauce
- Wife-approved Sicilian Shrimp Po Boy
After eating this incredible meal, you will become a pinch happier, I promise!
Bon Appetite!
Creamy coconut corn shrimp curry 101
Ingredients
- 1 lb. raw peeled shrimp
- 1 squash
- 1 can coconut milk
- 1 cup frozen corn
- 1 piece fresh ginger
- 1 chili pepper
- 1/2 bunch cilantro
- 1 tbsp. curry powder
- 3 cloves garlic
Instructions
- Prepare your ingredients
- Dice squash into corn size cubes. Dice garlic, peeled ginger, and deseeded chili pepper into small size pieces. Thaw corn in a colander under cold running water for 5 min. Peel and dice the onion. Thaw shrimp in cold water if still frozen.
- Cook onion on medium heat for 5 minutes or until fragrant. Add curry powder, ginger, garlic, and chili pepper. Cook for 3 more minutes.
- Add shrimp and diced squash. Cook for 3 more minutes until shrimp turns opaque.
- Add corn and coconut milk. Cook for 3 minutes.
- Take off the heat and sprinkle with cilantro.
- Serve immediately with white rice. Bon Appétit!
