Like many other curries, there’s creamy coconut milk simmered in rich, Indian spices. There’s such a variety of them, you’re almost guaranteed a flavorplosion in your mouth. And though I’m not particularly used to shrimp in curries, it worked.
Shrimp tends to cook super fast though, so babysit it and don’t try to be a super kitchen multitasker, or you’ll end up with ugly, shriveled up shrimp like I did. I was so tempted not to post this and hide my shrunken shrimp shame from the food blogging world, but after tasting it, I quickly changed my mind. That curry was delicious! It was so delicious it was delicioso. So here I am sharing this with the world.
Also, make sure your coconut milk is thick. You want a creamy curry and not some watered down wannabe curry. There’s a lot of prep involved but the actual cooking process is pretty quick and straightforward. You can pretty much use your nose to guide you and the release of fragrance will signal when it’s ready to move to the next step. So let’s get cooking!Print