Description
A rich and creamy coconut shrimp curry, blending tropical flavors with aromatic spices for a delightful meal.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 2 tbsp curry powder
- 1 tsp turmeric
- Salt, to taste
- 2 tbsp oil (for cooking)
- Fresh cilantro, for garnish
- Lime juice, to taste
- Optional: chili peppers, bell peppers, spinach, or other vegetables
Instructions
- In a large pan, heat the oil over medium heat. Add chopped onions, garlic, and ginger; sauté until soft and fragrant.
- Add curry powder, turmeric, and a pinch of salt, stirring for 1 minute.
- Pour in the coconut milk and bring to a simmer, cooking to thicken for 5-10 minutes.
- Add the shrimp and gently stir to coat. Cook for 3-5 minutes until shrimp turn pink and opaque.
- Taste and adjust seasoning with salt and lime juice. Garnish with fresh cilantro and serve.
Notes
Don’t overcook the shrimp to keep them tender. Adjust spices and acidity to personal preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 200mg