Easy Shrimp Curry Recipe (2024)

FAQs

How do you not overcook shrimp in a curry? ›

Cook shrimp just until opaque for the juiciest shrimp. As soon as the shrimp turn pinkish white and start to curl, they're done. Don't be tempted to cook them a second longer! This only takes a few minutes so have a plate ready to transfer the shrimp to so they stop cooking.

Use wheat flour, rice flour, or coconut flour plus a fat (like ghee, olive oil, or coconut oil) in equal amounts. Cook both ingredients for a few minutes to cook out the raw flour taste, then add your curry ingredients. Once the whole curry dish comes to a boil, the sauce will thicken.

Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced.

Coconut milk or cream:

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

Shrimp cook real quickly and overcooking them is a common mistake to occur. Hence, overcooked shrimp can become rubbery in texture and lose their natural sweetness. The solution here is to keep a close eye on your shrimp while cooking. Remember that they are done when they turn pink and opaque.

Cornstarch or Arrowroot

Prepare a slurry with starch and cold water/ curry. If you add the starch directly to your curry, it can clump. Add this at the very end of the cooking process. Once the slurry is added and the sauce comes to a boil, it will thicken.

To thicken a soup, stew, or sauce, leaving the lid uncovered is ideal. "It must be off, or semi-covered, if you are slowing down the reduction process," says Stephen Chavez, chef-instructor at the Institute of Culinary Education.

Coconut milk do not act as thickness agent . How do you thicken a curry without dairy or coconut milk? Depends on the curry you are making, but I sometimes add some tomato puree. Try a table spoon or 2 and let the curry simmer for a few minutes.

What vegetables go in curry? ›

The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.

You should have a rich, flavoursome sauce, add your RAW chicken into the sauce, keep the heat medium high and seal the chicken in the sauce, stir constantly and create the deep flavour in the chicken.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

Curry becomes runny if it has more water content, so cook it for few more minutes to let the water evaporate and curry turns thick(this also turns flavors stronger). Also make sure not to overcook the curry. If it is more runny usually I add 1 tablespoon of besan flour.

Adding dairy is an ideal way to dull down the heat in hot spicy food.

If prawns are an ingredient, I would cook the prawns first, remove them to a plate and then cook the rest of the ingredients. Add those cooked prawns just before serving. Just long enough to warm them back up. Keep the temperature down when you're adding them to the rest of the ingredients, or they can become rubbery.

Overcooked shrimp has a rubbery texture, so keep your shrimp succulent by allowing it to reach room temperature first, then reheat it on a low heat using the same cooking method as you used originally. If you are reheating in a pan, add a little water to avoid it drying out.

It's just so difficult to make sure they don't overcook that way. Let them linger covered in water/sauce that was boiling, but put the lid on and cut the heat completely off when you add them in. They'll cook slower and be juicy & perfect in about 7–10 minutes or so, depending on size.

Start With a Dry Brine, No Matter How You're Cooking

It may sound minor, but the combination works wonders: the salt helps keep the shrimp nice and moist as they cook, while alkaline baking soda delivers a crisp, firm texture.