Shrimp Curry
Chipotle peppers in Adobe sauce add a Smokey spin to this easy shrimp curry. This is a creamy, comforting, curry that makes for a delicious and filling dinner when served with some rice or roti.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- olive oil to saute onions (about 2 tbsp)
- 1 red onion
- 1 inch piece of fresh ginger root
- 4 garlic cloves
- 3 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp smoked paprika
- 1 lb shrimp de-veined
- 2 chipotle peppers in 2 tbsp of adobo sauce (and)
- 1/2 cup coconut milk
- salt and pepper to taste
- cilantro / parsley / chili flakes to garnish
Instructions
- 1
First off, prep the onion, ginger, garlic by peeling them and then chopping the onion and either chopping the ginger and garlic or using a microplane grater to grate the ginger and garlic.
- 2
Then, add olive oil to a pan over medium heat and add the chopped onion and saute it for about 10 minutes - stirring often.
- 3
Then add in the chopped / grated ginger and garlic and saute about 5 minutes,
- 4
Add in the coriander, turmeric, cumin, smoked paprika, coconut milk, and 2 chipotle peppers in 2 tbsp of adobo sauce and stir well.
- 5
Add in the shrimp and stir until shrimp is cooked - should be about 5-6 minutes as it simmers in that sauce.
- 6
Remove from heat, season with salt and pepper and garnish with parsley/cilantro and chili flakes and enjoy with rice or roti.