As you can easily tell by looking at my blog, I am a big fan of Asian cuisine. Especially the balanced flavor and texture of the recipes created with spices and coconut milk is a feast for my palate. 

You can use curry mix from the grocery store for today’s recipe but if you would like to create your own spice mix, I share the recipe of a homemade curry powder recipe below. Mix all the ingredients and keep it in a jar, away from sunlight.

Curry powder ingredients:

  • 2 Tbsp ground coriander
  • 2 Tbsp ground cumin
  • 1, 5 Tbsp ground turmeric
  • 2 tsp ground ginger
  • 1 tsp dry mustard
  • 1/2 tsp ground black pepper
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp cayenne pepper or ground chilies

You can also add ½  tsp ground cinnamon and ½ tsp cloves into my curry mix above for the recipes with coconut milk, so that it will provide a perfect, smooth harmony.

Now, here is the recipe of shrimp curry.

Ingredients: (For 2 pax)

-200 gram raw shrimp, cleaned and prepped (thaw if frozen)

-1 cup coconut milk (canned)

-1 coffee spoon curry powder 

-1 onion

-1/2 red bell pepper (it is missing in the photo of ingredients, sorry about that)

-1 clove of garlic (finely chopped)

-1 coffee spoon grated fresh ginger

-Juice and zest of ½ lemon

-1/2 coffee spoon ground black pepper

-1/2 coffee spoon salt

-1/2 coffee spoon paprika (chili)

-2 table spoon olive oil

– Fresh coriander and chives for garnishing


– Marinate the scrimps with lemon juice, lemon zest, paprika, black pepper and salt for minimum 15 minutes in refrigerator

– Dice the onion, sauté in olive oil. Add finely sliced red bellpepper. Sauté for another 2 minutes. Add garlic, fresh ginger and curry powder, cook for 3-4 minutes.

– Add the coconut milk, cook for 3-4 minutes on medium heat.

– Add the shrimps together with the marinate sauce, cook for 10 minutes on low heat.

-Serve with plain rice and garnish with the chives & fresh coriander.


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