🍽️ How to Make Curry Shrimp (Gali Shrimp)

🧆 Ingredients

• 300g fresh shrimp (peeled and deveined)
• 1/2 onion (sliced)
• 1/2 bell pepper (sliced)
• 2 tablespoons curry powder
• 200ml coconut milk
• 1 tablespoon garlic (minced)
• 1 tablespoon ginger (minced)
• 2 green onions (chopped)
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• Salt to taste

🍳 Steps

1. Clean and Prepare the Shrimp: Rinse the shrimp under cold running water. Peel and devein if not already done. Remove the dark vein along the back using a small knife or toothpick. Pat the shrimp dry with paper towels. Toss with a pinch of salt and set aside.

2. Prepare Vegetables and Aromatics: Slice the onion and bell pepper into thin strips for even cooking. Mince the garlic and ginger finely to release their flavors.

3. Sauté Aromatics: Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic, ginger, and sliced onion. Stir-fry for 1–2 minutes until the onion softens and the mixture becomes fragrant, but do not let the garlic burn.

4. Add Bell Pepper: Add the sliced bell pepper to the pan. Stir-fry for another 1–2 minutes until slightly softened but still crisp.

5. Cook the Shrimp: Increase the heat to medium-high. Add the shrimp to the pan in a single layer. Cook for about 1 minute per side, just until the shrimp turn pink and opaque. Do not overcook, as shrimp become rubbery if cooked too long. Remove the shrimp from the pan and set aside.

6. Make the Curry Sauce: Lower the heat to medium. Sprinkle curry powder evenly over the vegetables and stir well to coat. Pour in the coconut milk and soy sauce, stirring to combine. Simmer for 3–5 minutes, allowing the sauce to thicken and the flavors to meld. Taste and adjust salt as needed.

7. Combine and Finish: Return the cooked shrimp to the pan. Add the chopped green onions. Stir gently to coat the shrimp in the curry sauce and heat through for 1–2 minutes. The shrimp should be plump and coated in the creamy sauce.

8. Serve: Transfer the curry shrimp to a serving dish. Garnish with extra green onions if desired. Serve hot with steamed rice.

Key Points:

• Always use fresh, high-quality shrimp for best flavor and texture.
• Properly cleaning and deveining shrimp removes grit and improves presentation.
• Do not overcook shrimp; remove from heat as soon as they turn pink and curl.
• Simmer the curry sauce until thickened for a rich, creamy consistency.
• Adjust curry powder to your preferred spice level.

💡 Tips

• Use coconut milk for a creamy, rich sauce.
• Adjust curry powder for desired spice level.
• Do not overcook shrimp for best texture.
• Serve with steamed rice for a complete meal.