Coconut Shrimp Curry
A quick coconut shrimp curry made with tomato sauce, coconut milk and warming spices, served with rice and naan.
Servings: 4 servings
Ingredients
Ingredients
- ?2 tablespoonscoconut oil
- ?1/2 yellow onionfinely diced
- ?1 teaspoongingergrated
- ?1 teaspoongarlicgrated
- ?1/2 teaspoonground cumin
- ?1/2 teaspoonground coriander
- ?1/2 teaspoongaram masalaoptional Note 2
- ?1/2 teaspoonchili powder
- ?1 teaspoonground turmeric
- ?1 cuptomato sauceor plain passata
- ?1 cupcoconut milkfresh or canned
- ?1 teaspoonbrown sugar
- ?Salt and pepper
- ?1 pound 450 gshrimppeeled and deveined, I used 31-35 count
- ?1 teaspoonlime juice
- ?A few mint leaves and cilantro leavesfor garnish
- ?Lime wedgesfor garnish
- ?Cooked rice
- ?Naan bread
Instructions
Instructions
- Heat a stainless steel skillet (recommended) over medium heat and add 2 tablespoons coconut oil until melted and shimmering.
- Add ½ yellow onion, finely diced, and 1 teaspoon ginger, grated. Sauté until the onion is soft and translucent, about 2 minutes.
- Add 1 teaspoon garlic, grated, and cook for 30 seconds.
- Add the spices: ½ teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon garam masala (optional), ½ teaspoon chili powder, and 1 teaspoon ground turmeric. Cook and stir for 30 seconds to bloom the spices.
- Pour in 1 cup tomato sauce (or plain passata), then add 1 cup coconut milk. Stir to combine, bring to a gentle simmer, and cook for about 2 minutes until the sauce is smooth and homogeneous.
- Stir in 1 teaspoon brown sugar and season the sauce with salt and pepper to taste.
- Add 1 pound (450 g) shrimp, peeled and deveined, to the sauce. Gently nestle the shrimp into the sauce and cook 2–3 minutes, or until the shrimp are just opaque and no longer translucent. Remove from heat immediately to avoid overcooking.
- Stir in 1 teaspoon lime juice.
- Garnish with a few mint leaves and cilantro leaves and serve with lime wedges, cooked rice, and naan bread.
Equipment
- stainless steel skillet
Notes
When cooking a tomato-based dish, avoid using a cast iron pan. Instead, use a stainless steel skillet.
For more Indian flavor, add half a teaspoon of garam masala.
Feel free to add some vegetables such as peas, sliced bell peppers, cauliflower florets, chickpeas, zucchini, or potato. You can also change it up and swap the shrimp for chicken or fish.
Storethe leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in the microwave until just warmed through, stir well before serving.
Nutrition: a rough estimate per serving without rice.
For more Indian flavor, add half a teaspoon of garam masala.
Feel free to add some vegetables such as peas, sliced bell peppers, cauliflower florets, chickpeas, zucchini, or potato. You can also change it up and swap the shrimp for chicken or fish.
Storethe leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in the microwave until just warmed through, stir well before serving.
Nutrition: a rough estimate per serving without rice.