I love me some curry especially the decadent coconut milk kind. It’s surprising how easy and quick it is to actually make curry sauce at home. Mind you, the protein options are endless. I have made both chicken and fish curry in the past.  I chose shrimp for this recipe because it’s amazingly quick and doesn’t require much prep work.  You can whip this up in less than 20 minutes. If you live in Nigeria, please try using fresh shrimps. It’s a million times better than frozen

Shrimp curry sauce

Prep time: 

Cook time: 

Total time: 

Serves: 6

Ingredients
  • 20-25 shrimps (peeled, devined and cleaned)
  • 2 tablespoons oil
  • 1 medium onion
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder (more as needed)
  • 1 can (400ml) Coconut milk (Thai brand is my favorite)
  • 1-2 maggi cubes
  • Salt - to taste
Directions
  1. Place a skillet on medium high heat. Add in the oil. Stir in minced onion. Stir fry until the onion is wilted but not brown. Add in curry powder and turmeric. Stir fry for another minute.
  2. Add in coconut milk. Season with maggi and salt. Stir well.
  3. Simmer for 10 minutes.
  4. Add in shrimps. Simmer for another 2 minutes.

 


Recipe Index

Lose It Nigerian