Choosing Coconut Milk for This Shrimp Curry Recipe
I made a momentous discovery while working on this recipe. The first batch we made ended up too thick, so we thought, why not use light coconut milk instead? Disaster. It tasted horrible. We then did a taste test comparing regular coconut milk to the light variety in their cans. The regular coconut milk was lovely, rich, and coconut-y. The light coconut milk? Coconut flavored milk of magnesia. So, I recommend, if you are even considering using light coconut milk for this recipe, that you do a taste test before making the sauce. Just pull out half a spoonful from an opened can. Compare it with regular coconut milk. You want the best tasting coconut milk for this shrimp curry recipe or any recipe that calls for it!
More Quick and Easy Shrimp Recipes
Shrimp Scampi Grilled Shrimp With Lemon Pepper Couscous Grilled Garlic Shrimp Skewers Sheet Pan Shrimp and Asparagus Shrimp Pasta Salad
This is a basic shrimp curry recipe. Please feel free to dress it up. Add chopped celery or bell pepper to the onions and/or fresh ginger or diced tomatoes. Experiment with the curry spices you are using. 1 cup well-shaken canned coconut milk (use regular, not light)
Serve with cilantro for garnish. Serve with basmati rice or better yet, coconut basmati rice.
