Creamy Coconut Shrimp Curry
Tender shrimp simmered in a creamy coconut milk and tomato curry sauce with garlic, ginger, and warm spices.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-Inspired
Ingredients
1 lb extra large shrimp
1 tsp salt, divided
Freshly ground black pepper to taste
1/2 tsp paprika
Juice of 1 lemon
1 tbsp avocado or coconut oil
1/2 cup chopped onion
3 garlic cloves, minced
1-inch piece fresh ginger, grated
1 1/2 tsp ground coriander
1 tsp curry powder
1/2 tsp turmeric
1/2 tsp red pepper flakes
14 1/2 oz diced tomatoes, with juice
13 1/2 oz coconut milk
1/4 cup fresh cilantro leaves, for garnish
Basmati or white rice, for serving
Instructions
1. Marinate shrimp with 1/4 tsp salt, pepper, paprika, and lemon juice for 10 minutes.
2. Heat oil in a large Dutch oven or pot.
3. Sauté onion for 2 minutes.
4. Add garlic, ginger, turmeric, coriander, curry powder, and red pepper flakes; cook 30 seconds.
5. Add coconut milk and diced tomatoes.
6. Bring to a boil, reduce heat, and simmer 5 minutes.
7. Add shrimp and accumulated juices.
8. Cook 2-3 minutes until shrimp are cooked through.
9. Season with remaining salt and pepper.
10. Serve over rice and garnish with fresh cilantro.
Notes
Do not overcook the shrimp.
Adjust red pepper flakes to taste.
Serve with basmati or white rice.
Leftovers can be refrigerated for 3-4 days.
Find it online: https://elitesrecipes.com/creamy-coconut-shrimp-curry/