SHRIMP COCONUT CURRY

I love the adventure and the challenge that is learning to cook Indian style-dishes and meals featuring those flavors. This shrimp coconut curry is such a representation of where I’m at with it right now — nailing some of the basics, while having fun and staying simple with it.

I love this curry for a quick and easy weeknight dinner. It comes together in about 30 minutes, all in one pan. And the leftovers are even better the second night, after the flavors have had even more time to mingle.

It starts with a veggie base that you can totally customize…green curry paste and a handful of other spices, and silky, creamy coconut milk to tie the entire dish together. I like to serve this over rice, with a crunch kale and cashew salad on the side. It looks great, it smells divine and it makes me feel accomplished and satisfied. I’ll take that any day.

Shrimp Coconut Curry

A simple, delicious and healthy recipe, filled with fresh veggies, juicy shrimp, creamy coconut milk, and a blend of warm spices. Perfect for your weeknight dinner rotation. Plus it gets even better when you eat it for leftovers.
Total Time40 mins
Course: Main Course
Cuisine: Indian
Keyword: cococnut, coconut curry, curry, dinner recipe, easy dinner, easy recipe, gluten-free dinner, healthy recipe, herbs and spices, indian food, quick and easy recipe, quick dinner, shrimp, shrimp curry

Ingredients

  • 1-2 tbsp olive oil
  • 1 lb shrimp peeled and deveined
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 1 jalapeño seeded if desired, and finely chopped
  • 2-3 sweet peppers finely chopped
  • 2 tsp fresh grated ginger
  • 1 tbsp green curry paste
  • 2 tsp curry powder
  • 1 tsp turmeric
  • 1 tsp red pepper flakes
  • 1 can coconut milk
  • 1 Large handful fresh cilantro chopped
  • salt and pepper to taste
  • Rice for serving

Instructions

  • Heat a splash of olive oil over medium high heat. Add the shrimp, and sprinkle with salt and peppers.
  • Cook the shrimp for 1-2 minutes on each side until they start to turn pink and curl. Remove to a plate and set aside.
  • Add more olive oil to the pan, along with the onion, garlic, jalapeño and sweet peppers. Sauté until soft and fragrant, about 4-5 minutes.
  • Add the green curry paste, curry powder, turmeric, red pepper flakes, and a generous pinch of salt and peppers. Stir to combine everything, lower heat to medium and cook mixture for another 5-7 minutes, stirring frequently.
  • Add the coconut milk, a handful of cilantro and the cooked shrimp to the pan. Stir to combine, and simmer for 15-20 minutes.
  • Serve over rice, and topped with more fresh cilantro.

Shrimp Coconut Curry


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