Shrimp in Coconut Milk

Step-by-step method

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At a glance

This aromatic shrimp curry comes together in just over half an hour, with most of the time spent simmering. You'll sauté onions and carrots, then add shrimp with warming spices like garam masala and ginger, finish with creamy coconut milk, and toss everything together with noodles for a complete, impressive meal.

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    Bring the water to a boil

    Pour water into a really large pot and bring it to a boil. Salt it and drop in the whole block of noodles. At home we agreed it's fine to use even a package and a half, so 750 g of dried Asian noodles.


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    Drain the noodles

    Cover with a lid and leave the pot alone for now. You'll only drain the noodles right before adding them to the pan.

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    Sauté the onion

    Peel and finely chop the onion. Coarsely grate the carrot. Add both to hot oil in a large pan and sauté until the onion starts to turn golden.


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Shrimp in Coconut Milk

bohynekuchyne
Active time total 38 min
Prep Cook 38 min

11 Ingredients

6 Steps

Medium Difficulty

Ingredients — what you'll need

You only need 11 ingredients

Adjust servings

What's in it?

591 kcal

Calories

107 g

Carbohydrates

5 g

Fats

33 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

This dish got such a rave response at home today that I just had to share it on the blog right away. Also because after I posted it on Instagram stories, my inbox started filling up with requests for the recipe. So here it is! I used arab masala spice that my husband brought me back from Dubai. A great alternative for you would be garam masala, which I also love using.

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