Cold Is Relative - Easy Coconut Shrimp Curry
The Warm Up
Intentionality changes outcomes. Meaning not to spill the milk matters. Meaning to execute a rep well matters. Meaning to prepare instead of drifting matters. Effort that is accidental leads to results that are accidental.
Choose what deserves your care and give it your full attention. Precision, presence, and intention separate those who dabble from those who develop. Caring is not weakness. It is commitment. And commitment is what moves you forward.
The Journey
Meal Time
Normally, I do not share a recipe until I have made it myself. But every once in a while, I make an exception, and this week is one of those times. This one comes from Vern H., one of my very first customers and a regular reader who occasionally emails to let me know when something in the newsletter really resonates with him. After he reached out about last week’s issue, I mentioned that after sharing more than 100 recipes over time, it is getting harder to find new ones to pass along. He quickly replied with this dish, one he loves and just served at his house last week. Big thanks to Vern for sending it across, and I hope you enjoy it. I will be tackling this one next week, as my wife is a big fan of both curry and shrimp.
A flavor-filled shrimp curry with an aromatic coconut cream sauce that comes together fast and entirely from scratch. Forget jarred sauces. This is the kind of meal that has you scraping the pan and licking the plate.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Ingredients
Shrimp
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 teaspoon turmeric or curry powder
3/4 teaspoon salt
1/4 teaspoon red chili powder
1 1/2 tablespoons oil, divided
1 pound jumbo shrimp, peeled (tails on or off)
Sauce
1 tablespoon cooking oil
1 tablespoon butter
1 onion, finely chopped
5 cloves garlic, minced
2 teaspoons minced ginger
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric or curry powder
14 ounces crushed tomatoes or passata
1/2 to 1 teaspoon red chili powder
1 teaspoon salt
1 1/2 teaspoons brown sugar
13.5 ounces coconut milk or coconut cream
2 tablespoons fresh cilantro, chopped
Instructions
Combine shrimp spices in a bowl. Toss shrimp with spices and 1 tablespoon oil. Set aside.
Heat 1/2 tablespoon oil in a skillet over medium-high heat. Sear shrimp for 1 minute per side, then transfer to a plate.
Heat remaining oil and butter in the pan. Cook onion until soft, about 3 minutes.
Add garlic and ginger and sauté until fragrant, about 1 minute.
Stir in garam masala, cumin, coriander, and turmeric. Cook for about 20 seconds until fragrant.
Add tomatoes, chili powder, salt, sugar, and coconut milk. Simmer until slightly thickened, about 4 minutes.
Return shrimp to the pan and cook until warmed through, about 1 minute.
Remove from heat, garnish with cilantro, and serve.
Notes for Curry Perfection
Dry shrimp and a hot pan are key for a good sear.
Bloom spices briefly in oil to unlock maximum flavor.
Use full-fat coconut milk for the best texture and richness.
Adjust chili powder to match your heat preference.
This is What I Heard
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