A delightful and easy-to-make shrimp curry with a creamy coconut base, perfect for a quick and flavorful meal.
Melt the butter in a saucepan over medium heat.
Using unsalted butter allows you to control the saltiness of the dish.
Add the curry powder, diced onion, minced garlic, and grated ginger to the butter, and sauté until the onion is translucent.
Sautéing the spices enhances their aroma and flavor.
Sprinkle the flour over the mixture and stir to combine.
This step helps to thicken the curry sauce.
Gradually pour in the chicken broth and coconut milk, stirring constantly to avoid lumps.
Ensure the liquid is well incorporated for a smooth sauce.
Season with salt and sugar, and bring the mixture to a gentle simmer.
Taste and adjust the seasoning as needed.
Add the shrimp to the sauce and cook until they turn pink and are fully cooked through.
Avoid overcooking the shrimp to keep them tender.
Squeeze the juice of the lime into the curry and stir well.
The lime juice adds a fresh and tangy flavor to the dish.
Serve the curry over steamed rice or with naan bread, and enjoy your meal.
Garnish with fresh cilantro for an extra burst of flavor.
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