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Spiced Shrimp Curry with Locally Sourced Spice Blend

This shrimp curry combines large, juicy shrimp simmered in a fragrant coconut milk sauce infused with a rare, locally sourced spice blend. The dish features a rich, creamy texture with a smoky, earthy aroma, finished with fresh herbs and citrus for brightness. It’s a comforting yet adventurous dish that captures the essence of coastal flavors and culinary discovery.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Coastal, Seafood
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons neutral oil (e.g., grapeseed or vegetable oil) for sautéing
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 tablespoons local spice blend smoky, earthy, fragrant
  • 400 ml coconut milk full-fat preferred
  • 300 grams large shrimp peeled and deveined
  • 2 tablespoons fresh lime juice from about 1 lime
  • a handful fresh cilantro chopped, for garnish
  • optional chili flakes for heat

Equipment

  • Wide skillet or Dutch oven
  • Sharp knife
  • Spatula
  • Measuring spoons and cups
  • Cutting board

Method
 

  1. Start by heating the neutral oil in a wide skillet or Dutch oven over medium heat until it shimmers and begins to gently ripple.
  2. Add the diced onion and cook quietly, stirring occasionally, until it turns golden and translucent—about 5 minutes. The aroma should deepen and sweeten as it caramelizes slightly.
  3. Toss in the minced garlic and cook for another 1-2 minutes, stirring constantly until fragrant and just beginning to brown at the edges.
  4. Sprinkle in the local spice blend and stir vigorously for 30 seconds to awaken the fragrant oils; you should smell a smoky, earthy aroma filling the air.
  5. Pour in the coconut milk and stir well to combine, creating a rich, fragrant sauce. Bring it to a gentle simmer and let it thicken slightly, about 3 minutes.
  6. Add the large shrimp to the sauce, spreading them evenly. Cook for 4-5 minutes, stirring occasionally, until they turn bright pink, firm, and slightly curled—your kitchen should fill with a sea-spice aroma.
  7. Remove the skillet from heat and squeeze in fresh lime juice, then stir gently. Taste and adjust seasoning with salt or chili flakes if you like extra heat.
  8. Finish by sprinkling chopped cilantro over the top for a burst of herbal freshness. Let the curry rest for a minute or two, allowing flavors to meld beautifully.
  9. Serve the hot, fragrant shrimp curry over steamed jasmine rice, garnished with extra lime wedges if desired. Enjoy the rich, smoky aroma and tender shrimp with every bite!