Easy Shrimp Curry
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2lbs veined tiger shrimp
  • 2tbsps butter or coconut oil
  • 1 medium chopped sweet onion
  • 3-4 minced garlic cloves
  • ½ an inch ginger
  • 1 cup of mixed vegetables
  • 1 crushed jumbo habanero pepper(ata-rodo)
  • 2 tbsps. curry powder
  • 1½-2 tbsps. honey(optional)
  • juice of one lime or juice of half a lemon
  • 400mls coconut milk
  • 1 handful of basil or scent leaves
  • A few Uziza leaves
  • bouillon
  • salt to taste
  1. Heat 1tbsp of butter or coconut oil in a pot, season the shrimp with a little salt and cook in the butter until they have turned pink; then remove from the pot and set aside. Pour the remaining butter or coconut oil into the pot and sauté the onion until translucent; then add the garlic and ginger and sauté until fragrant. Add the curry powder and stir for a minute. Pour in the coconut milk, habanero, lime juice and honey. Stir very well to combine. Season to taste with a bouillon and/or salt. once the sauce starts to cook, reduce the heat and add the shrimp. Let the sauce bubble; then add the basil (or scent leaves), uziza leaves and check for seasonings. Then set aside before serving.
You could stir in any vegetables of your choice once you add the shrimp into the pot
Recipe by Nigerian Lazy Chef at http://www.nigerianlazychef.com/2016/01/creamy-shrimp-curry/