Coconut Shrimp Curry
40 min·Indian
1 / 2
Ingredients
- 1 ½ pounds medium shrimp peeled and deveined
- salt and black pepper
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- ½ onion finely chopped
- 1 red bell pepper sliced
- 1 ½ teaspoons grated fresh ginger
- 3 cloves garlic minced
- 1 ½ teaspoons curry powder
- ⅛ teaspoon cayenne pepper or to taste
- ½ teaspoon cumin
- 1 teaspoon tumeric
- 14 ounces canned diced tomatoes 1 can, drained
- 14 ounces coconut milk
- 1 tablespoon cornstarch
- chopped fresh cilantro for garnish
- lime wedges for serving
Instructions
6 steps
- 1
Cook onion in olive oil in over medium heat until tender, about 5 minutes.
5 min - 2
Stir in bell pepper, garlic, ginger and spices, cook an additional 3-5 minutes.
3 min - 3
Add tomatoes, coconut milk, and lime juice and bring to a simmer. Reduce heat and simmer 8-10 minutes or until slightly thickened.
8 min - 4
Optional: To thicken sauce, combine 1 tablespoon cornstarch with 1 tablespoon water. Add to sauce a bit at a time to reach desired consistency. Cook 1 minute.
- 5
Stir in the shrimp and cook an additional 5 minutes or until shrimp is cooked through. Taste and with salt before serving.
5 min - 6
Serve over rice with lime and cilantro.
Progress
0 / 6 steps
Nutrition
Per serving (based on 4 servings)
Calories
446cal
Protein
38.0g
Carbs
14.0g
Fat
27.0g
