Coconut Shrimp Curry
One-pan coconut shrimp curry made with a creamy and aromatic coconut curry sauce made from scratch. This delicious dinner is so easy and ready in no time!
Ingredients
- 2 tablespoons coconut oil
- ½ yellow onion finely diced
- 1 teaspoon ginger grated
- 1 teaspoon garlic grated
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon garam masala optional, Note 2
- ½ teaspoon chili powder
- 1 teaspoon ground turmeric
- 1 cup tomato sauce or plain passata
- 1 cup coconut milk fresh or canned
- 1 teaspoon brown sugar
- Salt and pepper
- 1 pound (450 g) shrimp peeled and deveined, I used 31-35 count
- 1 teaspoon lime juice
For serving
- A few mint leaves and cilantro leaves for garnish
- Lime wedges for garnish
- Cooked rice
- Naan bread
Instructions
- In a stainless steel skillet (see Note 1), heat the coconut oil, saute the onion, and ginger until soft and the onion is translucent (2 minutes). Add the garlic, and cook for 30 seconds.
- Add the spices, and cook for 30 seconds.
- Add the tomato sauce followed by the coconut milk and bring to a gentle simmer then cook for a couple of minutes until you get a smooth homogenous sauce.
- To the sauce, add the brown sugar and season with salt and pepper.
- Drop the shrimp in the curry sauce, and cook for 2-3 minutes then remove from heat as soon as the shrimp is no longer opaque (be careful not to overcook it). Shrimp is easy to overcook so keep an eye on it before it curls too much.
- Garnish with chopped fresh cilantro leaves, and a squeeze of fresh lime juice. Serve over warm white rice and naan bread.
Video
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.
- Store the 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.
Nutrition
Calories: 230kcal | Carbohydrates: 9g | Protein: 26g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 286mg | Sodium: 1237mg | Potassium: 429mg | Fiber: 2g | Sugar: 6g | Vitamin A: 577IU | Vitamin C: 15mg | Calcium: 265mg | Iron: 4mg
Find it online: https://littlesunnykitchen.com/coconut-shrimp-curry/