Curry Shrimp

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    55mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    699
based on 1 ratings

A simple but tasty Caribbean inspired curry. We've served ours with rice, roti, and a lime wedge.

recipe updated Jul 25, 2025

Ingredients

  • Onion icon
    Onion
    75 g
  • Green onion icon
    Green onion
    20 g
  • Garlic clove icon
    Garlic clove
    4
  • Bell pepper icon
    Bell pepper
    150 g
  • Scotch bonnet pepper icon
    Scotch bonnet pepper
    1
  • Shrimp icon
    Shrimp
    450 g
  • Vegetable oil icon
    Vegetable oil
    1 tablespoon
  • Ginger purée icon
    Ginger purée
    1 teaspoon
  • Tomato paste icon
    Tomato paste
    1 tablespoon
  • Fresh thyme icon
    Fresh thyme
    4 sprigs
  • Whole allspice icon
    Whole allspice
    8
  • Paprika icon
    Paprika
    1 teaspoon
  • Soy sauce icon
    Soy sauce
    2 teaspoons
  • Caribbean seasoning icon
    Caribbean seasoning
    1 tablespoon
  • Canned coconut milk icon
    Canned coconut milk
    400 g
  • Coconut cream icon
    Coconut cream
    80 g
  • Black pepper icon
    Black pepper
    1 teaspoon
  • Pink himalayan salt icon
    Pink himalayan salt
    ½ teaspoon

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add vegetable oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 140°C, speed 3
  8. Turn direct prep attachment to position 1
  9. Slice onion into the kCook bowl with direct prep attachment
  10. Turn direct prep attachment to position 2
  11. Add green onion, garlic clove and ginger purée to the kCook bowl
  12. Cook with filler cap removed - 5 min, 120°C, speed 3
  13. Turn direct prep attachment to position 1
  14. Slice bell pepper into the kCook bowl with direct prep attachment
  15. Turn direct prep attachment to position 2
  16. Cook with filler cap removed - 3 min, 120°C, speed 3
  17. Then add tomato paste, fresh thyme, whole allspice, paprika, soy sauce, Caribbean seasoning, canned coconut milk, coconut cream and scotch bonnet pepper to the kCook bowl
  18. Cook with filler cap removed - 2 min, 110°C, speed 2
  19. Cook with filler cap removed - 25 min, 98°C, speed 2
  20. Then add shrimps, black pepper and pink himalayan salt to the kCook bowl
  21. Cook with filler cap removed - 7 min, 98°C, speed 4
  22. Discard the thyme stems and chilli
  23. Serve
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