Coconut Shrimp Curry
yield: 2 servingsprep time: 5 minscook time: 25 mins
Dairy Free
Gluten Free
Pescatarian

DESCRIPTION
INGREDIENTS
- 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
INSTRUCTIONS
- 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!
© Chloe Ting Recipes – https://chloeting.com/recipes/coconut-shrimp-curry