Preview
Coconut Shrimp Curry
5 min
Prep Time25 min
Cook Time30 min
Total Time
Ingredients (2 servings)
MetricImperial
400g peeled, deveined shrimps
1 small onion
3 cloves garlic
400ml coconut milk
400g canned crushed tomatoes
1/4 tsp coconut oil
1 tsp ground coriander
1 tsp curry powder
1/4 tsp turmeric
1/4 tsp black pepper
-Salt, to taste
To serve
-Cauliflower rice
-Handful of coriander, chopped (for garnish)
-Lime wedges
- Finely chop onion and mince garlic.
- Heat up coconut oil in a large nonstick skillet over medium heat. Add onion and garlic and sauté until fragrant and onion is softened.
- Add ground coriander, curry powder, turmeric and black pepper and sauté for 1 minute.
- Add tinned tomatoes and coconut milk and stir. Cover and let simmer for 10 minutes.
- Stir in shrimps and cook for 2-3 more minutes or until shrimps change color and are no longer translucent.
- Serve immediately with rice and lime wedges. Garnish with chopped coriander. Enjoy!
Notes
- Leftovers may be kept in an airtight container in the fridge for up to 3 days.
- If using frozen shrimps, defrost them first.
- Feel free to add a pinch of chili powder if you want a spicy kick.
- I served this curry with some cauliflower “rice” but feel free to have it with cooked brown rice, white rice, or bread with a side of vegetables for a balanced meal!
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