Garlic Shrimp Curry

What’s Up, Hungry People!

Nothing quite beats away the winter blues like a spicy bowl of curry. This creamy, garlicky curry is packed with authentic flavor and will certainly warm you from the inside out.

Curry is incredibly easy to make from scratch and customize to your personal preferences. Do you really like some heat? Add extra hot curry powder and red pepper flakes! Prefer a smooth and creamy curry? Use a blender to make it extra smooth.

Slowly simmered to perfection, this curry is a great way to spend an afternoon—and then enjoy the results of your labor. Despite its complex flavors, curry is one of the easiest dishes to make because there’s really no wrong way to do it.

Curry Inspiration

This particular curry is inspired by Thai curries. My husband and I got married in the middle of the pandemic but had been planning a trip to Thailand for our honeymoon. That hasn’t panned out (yet), but until then, this dish will have to tide me over.

What is the Difference Between Thai and Indian Curry?

One thing is for sure: all curries are a saucy—sometimes spicy—blend of cream, veggies, and/or meat served with rice or noodles.

Thai curries focus heavily on the use of coconut milk and fresh ingredients, whereas Indian curries use more dried spices and focus on heat. There is usually no dairy in Thai curry; the cream is all from the coconut milk. The main difference is the use of ‘wet’ and ‘dry’ ingredients. In Thai cuisine, you’ll find a heavier use of curry paste over powder.

However, most dry yellow curry powder that you can find in the United States is a dried mix of Thai curry spices. Either can be used and still be considered curry, which is why the term ‘curry’ is more of a blanket term covering a wide range of Asian cuisines that fall into this ‘saucy blend of cream and stuff’ category.

Here’s What You’ll Need for Garlic Shrimp Curry

For this curry, we are going to focus heavily on ingredients found in Thai cuisine—but since I live in Ohio, authentic ingredients can be hard to come by. So we’ll supplement where we can to get as close to the ‘real deal’ as possible when it comes to a Thai curry.

The Important Stuff:

• Shrimp: Peel and pinch off the tails of the shrimp for easy dining.
• Garlic: An essential ingredient, add plenty for maximum flavor.
• Baby corn: Find this whole or chopped in the canned food aisle or along the “international” cuisine section of your grocery.
• Golden raisins: Add a pop of sweetness, typically used in Indian cuisine. Trust me on this one—raisins are my favorite secret curry ingredient.
• Coconut milk: This is a must for authentic Thai cooking!
• Red curry paste: This is where the ‘wet’ vs. ‘dry’ curry comes in.
• Hot curry powder: This is usually a dried version of Thai yellow curry and adds tons of curry flavor.
• Ghee or butter: Ghee is more traditionally used in Indian cuisine, but it helps Thai curries feel less ‘oily.’
• Fish sauce: An essential ingredient that adds a blast of umami to many Thai dishes.
• Red pepper flakes: Add more for extra heat!
• Rice: Serve the curry with rice for a complete meal.

The garlic really shines in this dish. It’s paired with sweet and spicy flavors, making for a savory delight. So don’t skimp on the garlic! I used around 8–10 cloves in my own recipe.

Need a Fish Sauce Alternative?

While fish sauce is listed as an essential ingredient, you’ll see I’ve listed it as optional in the recipe below! If you can’t find fish sauce or don’t want to use it, here are some alternatives to get a burst of umami flavor:

• Soy sauce or tamari
• Oyster sauce: Sometimes easier to find than fish sauce.
• Worcestershire sauce: Has a distinct umami flavor and saltiness similar to fish sauce.

In a Hurry and Super Hungry?

Aren’t we all? Toss all of the ingredients, minus the shrimp, into an Instant Pot! I’ve made many different kinds of curry in the past, and the Instant Pot is especially useful for making a quick and tasty curry in a pinch. Just set the Instant Pot to pressure cook for 10 minutes on high, then put it on saute mode and toss in the shrimp. The shrimp will cook as the curry thickens!

But You Can Also Take It Slow…

Alternatively, you can toss the curry ingredients into a slow cooker and let the curry simmer all day. Add the shrimp about 5–10 minutes before serving for perfectly plump and juicy shrimp. This is one of my favorite ways to make curry because it makes the whole house smell amazing.

Let’s Cook

First up, heat a skillet over medium-high heat. Melt the ghee, and then add the chopped onions, baby corn, and Anaheim pepper. Sauté these with the red curry paste until everything becomes fragrant, and the onions and peppers start to soften. This will take about 8–10 minutes. If the smell doesn’t make you hungry, I don’t know what will!

Bringing in the Flavor

Stir in the curry powder, brown sugar, golden raisins, minced ginger, and garlic. If your pan feels a bit dry, just add a little more ghee or butter. Let it all cook together for another 3–5 minutes until the garlic gets nice and tender.

Adding the Base

Next, add the diced tomatoes and stir everything around. Let it cook down for another 5–10 minutes while stirring occasionally. This is a good time to catch up on a podcast or just enjoy the aroma. Whisk in the coconut milk and fish sauce, if you’re using it. Cover the skillet and let it simmer for about 30 minutes over medium heat, giving it time to thicken up.

Final Touches

When the curry has thickened nicely, toss in the shrimp and lime juice. Stir gently, cooking for 4–5 minutes until the shrimp turns pink and is cooked through. If you want to spice things up, add the red pepper flakes now. Top it all off with some chopped parsley for a pop of color.

Tips for Perfect Garlic Shrimp Curry

• Peeling Shrimp Easily: When peeling shrimp, start from the underside and work towards the tail. It’s easier and less messy if the shrimp is slightly frozen.
• Getting the Most from Your Garlic: Crushing garlic before chopping releases more oils, leading to a stronger garlic flavor in your dish. Let it sit for a minute after crushing to really bring out the taste.
• Balancing the Sweetness: If the curry is too sweet due to the raisins and sugar, add a squeeze of lime or a dash of vinegar to balance the flavors.
• Thickening the Curry: If your curry isn’t as thick as you’d like, let it simmer uncovered for a bit longer or add a slurry made from cornstarch and water.
• Making it Spicier: If you’re after more heat, add fresh chili peppers or increase the red pepper flakes. But go easy—you can always add more later!

Common Questions About Garlic Shrimp Curry

• What other vegetables can I add?
  • Bell peppers, zucchini, or snap peas make great additions if you want to bulk up the veggie content.
• Can I use frozen shrimp?
  • Yes, just make sure to thaw them completely and pat them dry before adding them to the curry.
• What if I don’t have red curry paste?
  • You can use green or yellow curry paste, but the flavors will be different. Adjust spices to taste.
• Can I make this curry ahead of time?
  • Absolutely! The flavors develop even more after a day in the fridge. Just reheat gently on the stove over medium-high heat until heated through and steaming; or in the microwave in 60 second intervals before serving.

There you have it, Hungry People – garlic shrimp curry that’s as close to a Thai getaway as you can get without leaving your kitchen. Whether you’re cooking it up slow in a crockpot or whipping it together in an Instant Pot, this dish is sure to please. With the perfect blend of spices, coconut milk, and plenty of garlic, you’ll have a new favorite in your dinner rotation. Plus, it’s a great way to bring a taste of Thailand to your home. Give it a try, and let me know how you liked it!

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