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–+ servings
Coconut corn shrimp curry served with white rice

Creamy coconut corn shrimp curry 101

Delicious, elegant mild shrimp curry with corn and squash is so sweet, gentle, and yummy that you going to fall in love with this dish from first sight.
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Course: Main Course, Main Dish
Cuisine: Indian
Keyword: curry
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 people

Ingredients

  • 1 lb. raw peeled shrimp
  • 1 squash
  • 1 can coconut milk
  • 1 cup frozen corn
  • 1 piece fresh ginger
  • 1 chili pepper
  • 1/2 bunch cilantro
  • 1 tbsp. curry powder
  • 3 cloves garlic

Instructions

  • Prepare your ingredients
    Coconut milk, curry powder, shrimp, corn, fresh cilantro, onion, zucchini, garlic
  • Dice squash into corn size cubes. Dice garlic, peeled ginger, and deseeded chili pepper into small size pieces. Thaw corn in a colander under cold running water for 5 min. Peel and dice the onion. Thaw shrimp in cold water if still frozen.
  • Cook onion on medium heat for 5 minutes or until fragrant. Add curry powder, ginger, garlic, and chili pepper. Cook for 3 more minutes.
    Frying pan with sauteed onions, ginger, garlic, curry powder and deseeded pepper
  • Add shrimp and diced squash. Cook for 3 more minutes until shrimp turns opaque.
    Shrimp added to curry base in frying pan
  • Add corn and coconut milk. Cook for 3 minutes.
    Frying pan with ingredients for our curry
  • Take off the heat and sprinkle with cilantro.
    Close up shot of curry in frying pan after adding coconut milk
  • Serve immediately with white rice.
    Bon Appétit!
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