Serves 6
45 min
Douala Coconut Shrimp Curried
Recipe GLPR7eb4c41ae45b7a
A vibrant West African-inspired curry featuring tender shrimp and smoked salmon in a rich coconut broth, seasoned with aromatic curry spices, bay leaves, and fresh thyme. This savory, seafood-forward dish combines the natural sweetness of coconut milk with warming spices, creating a deeply satisfying main course that is naturally dairy-free and gluten-free. Serve alongside rice, yams, fried plantains, or fufu for an authentic experience.
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Ingredients
1 pound (450 g) fresh raw shrimps, deveined and cleaned
¼ pound (100 g) smoked salmon, roughly chopped
3 tablespoons curry seasoning blend
1 tablespoon all-purpose seasoning blend
1 cup (240 ml) coconut milk
3 bay leaves
1 stem fresh thyme
1 tablespoon vegetable oil
¼ yellow onion, finely chopped
½ cup (60 g) red bell pepper, chopped
½ cup (60 g) green bell pepper, chopped
Salt to taste
Black pepper to taste
Directions
Heat the vegetable oil in a large pot over medium heat. Add the cleaned shrimp, chopped onion, red bell pepper, green bell pepper, curry seasoning blend, and all-purpose seasoning. Stir frequently, cooking for 5–8 minutes until the shrimp turn bright pink and are nearly cooked through. Do not overcook at this stage.
Reduce the heat slightly and slowly pour in the coconut milk while stirring constantly to ensure even coating and prevent sticking. Add the bay leaves and thyme stem.
Stir in the chopped smoked salmon and continue cooking on medium heat for 5 minutes, stirring occasionally.
Reduce the heat to low and simmer gently for another 15 minutes to allow the flavors to meld. The shrimp should reach an internal temperature of 145°F. Stir gently every few minutes.
Taste the curry and season with additional salt and black pepper as needed. Remove from heat and discard the bay leaves and thyme stem before serving.
Serve warm in bowls alongside steamed rice, boiled yams, fried plantains, or fufu.
