Shrimp Curry is a Caribbean classic dish that is so deep in flavor it is just transcendent. Get yourself the spices needed to make the Jamaican curry powder from scratch, and you won't believe how good this dish is!
½green bell pepperseeded, cored, and finely chopped
1scotch bonnetor any hot pepper, seeded, and finely chopped
⅔cupcoconut milkunsweetened, stirred
⅔cupseafood stockor chicken
1lbshrimpextra-large, peeled and deveined
½tspKosher saltSee NOTES
¼tspblack pepperfreshly ground
corn starch slurryoptional, see NOTES
Melt the butter in a large saucepan over medium-high heat. Add the curry powder, stir to incorporate, and cook for 1 minute.
Add the onion, bell pepper, garlic, and hot pepper, and sauté for 2 to 3 minutes, stirring frequently.
Stir in the tomato paste. Add the coconut milk, stock, salt, and pepper. Simmer for 10 minutes.
Add the shrimp and cook for 3 to 5 minutes until pink and cooked through (don't overcook).
Taste and add more salt, if desired.
If you prefer a thicker sauce, make a slurry by mixing together 1 tbsp of cornstarch and enough cool water to just create a slurry, usually 1 tsp of water. Add a little of the slurry into the sauce and it will thicken slightly. Add more to reach your desired consistency.
Serve at once over steamed rice or cooked pasta.
If using purchased Jamaican curry powder, or even any other kind of curry powder, check the label, some varieties contain salt. Homemade curry powder will have no salt. So season carefully. Taste before adding more salt.You can substitute Madras curry powder for the Jamaican. Madras carries more heat than Jamaican, so you may want to consider omitting the hot pepper. Also, the addition of 1 tsp of ground allspice will make it taste closer to Jamaican-style.Shrimp curry is traditionally not a really thick sauce, however, if you prefer it a bit thicker, then add the cornstarch slurry. Add a little at a time, as it will thicken the sauce quickly. Store any leftovers in an air-tight container in the fridge for 5 to 7 days. It will freeze for up to 2 months.