Imagine a dish that transports you to the vibrant streets of Asia with just one bite - a creamy, aromatic curry that combines succulent shrimp, sweet corn, and rich coconut milk in a symphony of flavors that will make your mouth water. This Creamy Coconut Curry Shrimp Corn is not just a meal; it's a culinary adventure that promises to transform your weeknight dinner from ordinary to extraordinary in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup corn kernels
- 1 can coconut milk
- 2 tbsp curry powder
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 lb of peeled and deveined shrimp, 1 cup of corn kernels (fresh or frozen), 1 can of coconut milk, 2 tablespoons of curry powder, 1 tablespoon of olive oil, 1 chopped onion, 2 minced cloves of garlic, and salt and pepper to taste.
- In a large skillet or pan, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
- Add the minced garlic to the pan and continue to sauté for another 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Sprinkle the curry powder over the sautéed onion and garlic, stirring well to combine. Cook for an additional minute to toast the spices and enhance their flavors.
- Pour in the can of coconut milk, stirring to combine it with the onion, garlic, and curry mixture. Allow the mixture to come to a gentle simmer.
- Once the coconut milk is simmering, add the corn kernels to the skillet and stir well. Let it cook for about 2-3 minutes to allow the corn to heat through.
- Next, add the shrimp to the skillet. Stir gently to coat the shrimp in the creamy coconut curry sauce. Cook for about 5-7 minutes, or until the shrimp turn pink and opaque, indicating they are fully cooked.
- Season the curry with salt and pepper to taste. Adjust the seasoning as needed, keeping in mind that the flavors will deepen as they meld together.
- Once the shrimp are cooked and the sauce is creamy, remove the skillet from heat. Let it sit for a minute to cool slightly before serving.
- Serve the creamy coconut curry shrimp corn over steamed rice or with warm naan bread to soak up the delicious sauce. Garnish with fresh herbs if desired, and enjoy your flavorful Asian-inspired dish!
Tips
- Choose Fresh Shrimp: For the best flavor and texture, use fresh, high-quality shrimp and remove the shells and veins completely.
- Don't Overcook the Shrimp: Cook shrimp just until they turn pink and opaque to prevent them from becoming tough and rubbery.
- Toast Your Spices: Taking an extra minute to toast the curry powder will unlock deeper, more complex flavors in your dish.
- Use Full-Fat Coconut Milk: The higher fat content creates a richer, creamier sauce that clings beautifully to the shrimp and corn.
- Customize Your Heat: Adjust the curry powder quantity or add red pepper flakes to control the spice level to your preference.
- Serve with the Right Accompaniments: Steamed jasmine rice or warm naan bread are perfect for soaking up the delicious sauce.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
