Indian Shrimp Curry Recipe

Preparation of the shrimp: Thaw and thoroughly dry the shrimp, shell them, and remove the dorsal vein if necessary (not all have one).

Preparation of the filling. Sauté the curry paste dry in a frying pan over low heat with the chopped and crushed garlic and ginger. When the mixture is fragrant, add the tomato paste and then dilute with the coconut milk, pouring it in gradually.

Cooking Bring to a simmer while continuing to stir, then add the shrimp, allowing to cook for a very short time: they should turn pink and lose their translucent color. From this point, let simmer for 2 to 3 minutes over very low heat.

Garnish with chopped coriander and serve with fragrant basmati rice flavored with cardamom.