Sri Lankan Shrimp Curry
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Hi Everyone! My name is Ramona. I am a wife, mother and run a blog called Curry and Comfort. I was born on a beautiful island called Sri Lanka, but came to the United States when I was just a little girl. Growing up in the US, I fell in love with not only American comfort food, but all the amazing foods from around the world since America is a great melting pot of cultures. So, I basically love food. Today I share a Sri Lankan Shrimp curry that my mother passed down to me. It is fragrant and spicy dish cooked in coconut milk.
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Ingredients
- 1lb of cleaned shrimp
- 1 medium onion sliced or chopped
- 1-2 chili peppers sliced (fresno,jalapeno or serrano)
- 3-5 cloves of garlic finely chopped
- 2 inches of ginger finely chopped or grated
- 1 stalk of lemon grass (pounded a few times)-- the lemon grass is optional
- handful of curry leaves
- 2 Tbs of lemon juice
- 1 Tbs of red chili powder -or to taste
- 1/2 tsp of turmeric
- 1 tsp of fenugreek seeds
- 1 (2 inch) stick of cinnamon
- salt to taste
- 1/2 cup of water
- 1 cup coconut milk
Instructions
- 1. Add all the ingredients to the pan and bring to a simmer on medium-high heat. You will see more liquid form in the pan from the shrimp.
- 2. Simmer for 10 minutes with the lid on. Stir occasionally.
- 3. Add half a can of coconut milk (about 7 oz). Stir well. Taste for salt here. Serves 4 people. Eat with rice other curries. Enjoy.
Instructions
- 1. Add all the ingredients to the pan and bring to a simmer on medium-high heat. You will see more liquid form in the pan from the shrimp.
- 2. Simmer for 10 minutes with the lid on. Stir occasionally.
- 3. Add half a can of coconut milk (about 7 oz). Stir well. Taste for salt here. Serves 4 people. Eat with rice other curries. Enjoy.
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