Huma’s Thai Shrimp Curry with Indian masala twist

Ingredients:-

For Shrimp Marination:
- 800g shrimp, peeled and deveined
- 2 teaspoons tikka masala
- 2 teaspoons tandoori masala
- 2 teaspoons ginger garlic paste
- Salt and pepper to taste
For the Curry:
- 3-4 tablespoons oil
- 2 large onions, roughly chopped and then puréed
- 4 tomatoes, roughly chopped and then puréed
- 1 can (400 ml) coconut milk
- 1/2 cup peanuts
- 2 teaspoons red chilly powder
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- Salt to tast
- 4-5 sabut garam masala (whole spices mix)
- 2 cinnamon sticks
For Garnish:
- More coconut milk - Fresh cilantro - Green chilies, sliced










Instructions:-
1. In a bowl, combine the shrimp with tikka masala, tandoori masala, ginger garlic paste, salt, and pepper. Let it marinate for 15-20 minutes.
2. In a pan, heat the oil over medium heat. Add the puréed onions and cook until the mixture turns golden brown and the raw smell disappears.
3. Add the puréed tomatoes and cook until the mixture thickens and the rawness goes away.
4. Pour in the coconut milk and stir well. Allow it to simmer for a few minutes.
5. Add the marinated shrimp to the curry and cook until the shrimp turns pink and is cooked through.
6. Stir in the peanuts, red chilly powder, turmeric, garam masala, and salt. Mix well.
7. Add the sabut garam masala (whole spices mix) and the cinnamon sticks. Let the curry simmer for another 10-15 min on slowest flame.
8. Once the curry reaches your desired consistency, remove from heat. It should leave the oil.
9. Garnish with a drizzle of more coconut milk, fresh cilantro, and sliced green chilies.
10. Serve the Thai coconut shrimp curry hot with steamed rice or naan.
Enjoy your delicious Thai coconut shrimp curry and love your life ❤️👩‍🍳