Description
A flavorful Coconut Curry Shrimp dish that combines perfectly cooked shrimp with a creamy coconut curry sauce, perfect for weeknight dinners or impressing guests.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 inch fresh ginger, minced
- 2 teaspoons curry powder
- 1 teaspoon kosher salt
- 1 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
- 1 (14.5 ounce) can of coconut milk
- 1 (14.5 ounce) can of diced tomatoes
- 1 pound shrimp, peeled and deveined
- Optional: chopped fresh herbs, slices of lime, slices of red chilis or jalapeños
Instructions
- Heat a tablespoon of olive oil in a large frying pan or skillet over medium heat.
- Add the onion to the pan and cook for 3 to 4 minutes or until translucent.
- Introduce the diced bell pepper; cook for 3 more minutes.
- Toss in the garlic and ginger; cook, stirring constantly for 30 seconds.
- Sprinkle in the curry powder, salt, red pepper flakes, and black pepper. Stir for another 30 seconds.
- Pour in the coconut milk and diced tomatoes.
- Gently add the shrimp and stir to coat. Increase the heat and bring to a low boil.
- Reduce the heat and let it simmer for 10 minutes, stirring occasionally.
- Turn off the heat and top with optional herbs.
- Serve with white or brown rice, garnished with sliced chiles and lime.
Notes
To make a vegetarian version, substitute shrimp with tofu or chickpeas. Use avocado oil for a healthier fat option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg