When the sun sets and the evening air turns slightly crisp, there’s nothing quite like the comforting aroma of my Easy Filipino Shrimp Curry wafting through the kitchen. The rich, creamy embrace of coconut milk dances with the warmth of spices, inviting everyone to gather around the table. I stumbled upon this delightful recipe after a recent trip to a local market where the fresh shrimp shimmered with promise, urging me to create something special.
This dish isn’t just a feast for the senses; it’s a simple yet impressive way to elevate a weeknight meal. With vibrant bell peppers mingling with tender shrimp, you’ll find that this easy recipe showcases the exquisite flavors of Filipino cuisine in a way that’s perfect for both beginners and seasoned cooks alike. Best of all, it’s gluten-free and adaptable—feel free to swap in fish fillets or clams if you’re feeling adventurous. So grab your apron, and let’s dive into this comforting bowl of goodness!
Why is Filipino Shrimp Curry a must-try?
Deliciously unique: The blend of coconut milk and spices creates a flavor profile that’s both comforting and exotic.
Easy-to-make: With straightforward instructions, this dish is perfect for both novice and experienced cooks.
Versatile options: You can easily substitute shrimp with fish fillets or clams, catering to different tastes.
Perfect for gatherings: Impress your family and friends with a dish that feels special yet effortless.
Gluten-free goodness: Enjoy a delicious seafood meal without worrying about gluten.
This Filipino Shrimp Curry is the ideal choice for cozy nights in, and with its aromatic allure, it’s bound to become a household favorite!
Filipino Shrimp Curry Ingredients
For the Curry
• Shrimp – Main protein, deveined and peeled for tenderness; substitute with fish fillet or clams if desired.
• Knorr Shrimp Cube – Enhances overall flavor; essential for depth of taste in the Filipino shrimp curry.
• Red Bell Pepper – Adds sweetness and color; can be swapped with yellow or orange pepper for variation.
• Green Bell Pepper – Offers a slight bitterness to balance flavors; optional substitute with zucchini.
• Tomato – Provides acidity and moisture; use fresh for best results or canned if out of season.
• Lemon/Calamansi – Brightens flavors and balances richness; improves overall taste of the dish.
• Coconut Milk – Forms the creamy curry base; can substitute with coconut cream for an even thicker sauce.
• Parsley – Adds freshness and vibrant color; optional, can be replaced with cilantro for a different flavor.
• Ginger – Brings warmth and depth; fresh is best, but ground ginger can work in a pinch.
• Onion – Base flavoring agent providing sweetness when cooked; any onion type works as a substitute.
• Garlic – Adds aromatic quality to the curry; minced for even distribution throughout the dish.
• Fish Sauce (Patis) – Enhances savory aspects; can substitute with soy sauce for a slightly different taste.
• Curry Powder – Key seasoning for the desired flavor profile; adjust to taste based on spice preference.
• Turmeric Powder – Adds color and earthiness; can be omitted but enhances health benefits.
• Ground Black Pepper – For seasoning; fresh ground is preferred for better flavor.
• Cayenne Pepper – Provides heat; adjust to preference for spiciness.
• Cooking Oil – Used for sautéing; choose a neutral oil like vegetable or canola for best results.
How to Make Filipino Shrimp Curry
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Marinate Shrimp: In a bowl, combine shrimp, lemon juice, black pepper, and cayenne pepper; mix well and let it marinate for 10 minutes to enhance the flavors.
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Sauté Base: Heat oil in a large pot over medium heat. Sauté onions for about 30 seconds until they become translucent; add garlic, ginger, and tomato, cooking until onions are tender.
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Create Curry Base: Pour in the coconut milk and stir. Bring the mixture to a gentle boil, cover, and cook for about 2 minutes until everything is warmed through.
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Blend Flavors: Stir in the curry powder and the Knorr Shrimp Cube; cook for an additional 2 minutes while mixing well to dissolve the cube.
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Add Vegetables: Mix in the turmeric and bell peppers; cover and cook for 3 minutes, allowing the flavors to meld and the peppers to soften slightly.
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Combine Shrimp: Carefully add the marinated shrimp into the pot. Cook for 3-4 minutes until the shrimp turn pink and opaque, stirring gently to combine with the sauce.
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Final Seasoning: Stir in the fish sauce and chopped parsley; cook for another 2 minutes to allow the seasoning to absorb into the dish.
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Serve: Transfer your delicious Filipino Shrimp Curry to a serving plate and enjoy it warm with fluffy rice.
Optional: Garnish with additional parsley or serve with lime wedges for a fresh twist.
Exact quantities are listed in the recipe card below.
Expert Tips for Filipino Shrimp Curry
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Curry Balance: Start with the recommended amount of curry powder. Too much can overpower the dish’s flavors, so adjust gradually to suit your taste.
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Perfectly Cooked Shrimp: Cook the shrimp until they’re just pink and opaque. Overcooking them can result in a tough texture that isn’t pleasant.
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Marination Matters: Allowing the shrimp to marinate enhances their flavor—10 minutes is ideal. This step brings out the best in your Filipino Shrimp Curry.
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Vegetable Variations: Feel free to experiment with different vegetables. Adding zucchini or spinach can increase nutrition and deepen flavor without any extra complexity.
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Storage Tip: Leftover Filipino Shrimp Curry can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently to maintain texture.
What to Serve with Filipino Shrimp Curry?
Elevate your dining experience with these delightful accompaniments that perfectly complement the creamy, flavorful essence of the curry.
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Steamed Jasmine Rice: A classic pairing that soaks up the rich coconut sauce, making each bite a comforting delight. The subtle nutty flavor of jasmine rice enhances the overall experience, ensuring no curry goes to waste.
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Fried Plantains: Sweet and crispy, these provide a delicious contrast to the spiciness of the curry. Their caramelized flavor adds a delightful sweetness, making for a satisfying combination that everyone will enjoy.
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Crisp Garden Salad: A refreshing side packed with vibrant greens and veggies, offsetting the warmth of the curry. Toss in a light vinaigrette for added zing—you’ll love the freshness it brings to your plate.
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Garlic Naan: Soft and pillowy, naan not only complements but also adds a warm, hearty element to your meal. Perfect for scooping up the last bits of curry, it transforms the whole dining experience!
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Coconut Chutney: A cool, creamy dip that enhances the tropical notes of the dish. Its tangy flavor profile contrasts beautifully with the curry’s warmth, creating a balance of tastes that tantalize your palate.
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Lemonade or Iced Tea: A refreshing drink that cuts through the richness of the dish, brightening your culinary journey. The zesty notes of a citrusy lemonade or the calming nature of iced tea offer an invigorating beverage choice for a complete meal.
With these thoughtful accompaniments, your Filipino Shrimp Curry will shine even brighter, ensuring a meal that’s comforting, vibrant, and unforgettable!
Storage Tips for Filipino Shrimp Curry
Fridge: Store leftovers in an airtight container for up to 3 days. Ensure it’s cooled before sealing to maintain freshness.
Freezer: If you need to freeze, pack the curry in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Gently reheat in a saucepan over low heat until warmed throughout. Add a splash of coconut milk or water to restore creaminess if needed.
Room Temperature: It’s best to avoid leaving the Filipino Shrimp Curry at room temperature for more than 2 hours to prevent spoilage.
Make Ahead Options
This Easy Filipino Shrimp Curry is perfect for meal prep enthusiasts looking to save time on busy weeknights! You can marinate the shrimp with lemon juice, black pepper, and cayenne pepper up to 24 hours in advance to enhance the flavors. Additionally, you can chop the vegetables (onion, bell peppers, and tomato) and store them in an airtight container in the refrigerator for 3 days. To maintain quality, keep the coconut milk and spices separate until you are ready to cook. When it’s time to serve, simply sauté the prepped ingredients, combine with the curry base, and add the marinated shrimp for a quick, delicious meal that feels just as fresh and vibrant as when it was made!
Filipino Shrimp Curry Variations
Let your culinary creativity shine with these fun twists on Filipino Shrimp Curry!
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Seafood Swap: Replace shrimp with fish fillet or clams for a delightful change in texture and flavor. Each option offers a unique taste while keeping it delicious.
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Veggie Boost: Add a handful of spinach or kale for extra nutrition and a pop of color. These greens will complement the creamy sauce beautifully, making the dish even more vibrant.
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Bell Pepper Mix: Experiment with different bell peppers—use yellow or orange for sweetness, or add a spicy kick with poblano peppers. The colors will brighten up your dish!
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Coconut Cream: For an ultra-luxurious version, use coconut cream instead of milk. This will yield a richer sauce that’s simply heavenly.
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Spice It Up: Increase the heat by adding chopped fresh chili or extra cayenne pepper. Adjust to your spice tolerance for a personalized kick!
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Ginger Zest: Incorporate freshly grated ginger for an intensified flavor and a zing that elevates every bite. It’s a simple addition that makes a big difference.
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Herb Twist: Swap parsley for fresh cilantro or basil for a different herbal profile. This can change the flavor significantly and add freshness.
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Umami Boost: Substitute fish sauce with a good-quality soy sauce or tamari for a plant-based alternative, keeping all the umami goodness intact.
Filipino Shrimp Curry Recipe FAQs
How do I choose the best shrimp for my Filipino Shrimp Curry?
Absolutely! Look for shrimp that are firm, moist, and have a nice sheen. If buying frozen, make sure they aren’t freezer burned, which can indicate they’ve been stored for too long. Fresh shrimp should smell like the ocean—anything overly fishy is a signal to avoid.
How long can I store leftover Filipino Shrimp Curry in the fridge?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just ensure the curry is completely cooled before sealing—this will preserve its freshness and flavor. When you’re ready to enjoy it again, just reheat gently on the stove or in the microwave.
Can I freeze Filipino Shrimp Curry?
Yes! To freeze, transfer the cooled curry into a freezer-safe container. Be sure to leave some space at the top for expansion as it freezes. It can be stored for up to 2 months. When ready to enjoy, thaw in the fridge overnight before reheating to ensure even warming.
What should I do if my curry turns out too spicy?
Very good question! If your Filipino Shrimp Curry becomes too spicy, you can balance the heat by adding a bit of coconut milk or cream to the pot. This will mellow out the spiciness and give it a lovely, creamy texture. Alternatively, you can add a pinch of sugar or a little extra tomato to help counter the heat.
Is there a substitute for the Knorr Shrimp Cube if I can’t find it?
Absolutely! If you can’t find Knorr Shrimp Cubes, you can use a bit of fish sauce for flavor or a homemade seafood broth as a substitute. You might also try low-sodium chicken broth, just keep in mind it will slightly change the flavor profile of your Filipino Shrimp Curry.
Can I use frozen shrimp instead of fresh for this recipe?
Certainly! Using frozen shrimp is perfectly fine. Make sure to thaw them in the refrigerator overnight or place them in a sealed bag and submerge in cold water for about 30 minutes before cooking. This ensures they cook evenly and remain tender in your Filipino Shrimp Curry.
Savory Filipino Shrimp Curry for Cozy Nights In
Ingredients
Equipment
Method
- In a bowl, combine shrimp, lemon juice, black pepper, and cayenne pepper; mix well and let it marinate for 10 minutes to enhance the flavors.
- Heat oil in a large pot over medium heat. Sauté onions for about 30 seconds until they become translucent; add garlic, ginger, and tomato, cooking until onions are tender.
- Pour in the coconut milk and stir. Bring the mixture to a gentle boil, cover, and cook for about 2 minutes until everything is warmed through.
- Stir in the curry powder and the Knorr Shrimp Cube; cook for an additional 2 minutes while mixing well to dissolve the cube.
- Mix in the turmeric and bell peppers; cover and cook for 3 minutes, allowing the flavors to meld.
- Carefully add the marinated shrimp into the pot. Cook for 3-4 minutes until the shrimp turn pink and opaque, stirring gently.
- Stir in the fish sauce and chopped parsley; cook for another 2 minutes.
- Transfer your delicious Filipino Shrimp Curry to a serving plate and enjoy it warm with fluffy rice.