Description
Deliciously creamy and bursting with bold flavors, this Coconut Shrimp Curry blends juicy shrimp, rich coconut milk, and warm spices for a quick, satisfying meal that’s perfect for any night of the week!
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 1 can (14 oz) coconut milk
- ½ cup crushed tomatoes (or tomato puree)
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan, for serving
Instructions
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Heat oil in a large skillet over medium heat. Add chopped onions and sauté until soft, about 3-4 minutes.
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Stir in garlic and ginger, cooking for 1 minute until fragrant.
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Add curry powder, cumin, and turmeric. Cook while stirring for 1 minute to toast the spices.
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Pour in the coconut milk and crushed tomatoes. Stir well, bring to a gentle simmer.
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Add the shrimp and season with salt and pepper. Cook for 5-7 minutes, or until shrimp are pink and cooked through.
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Stir in lime juice. Taste and adjust seasoning as needed.
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Garnish with fresh cilantro and serve hot with rice or naan.
Notes
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Protein Option: Swap shrimp with chicken, tofu, or chickpeas for variation.
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Spice Level: For extra heat, add red chili flakes or a diced fresh chili.
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Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Best enjoyed fresh!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Indian-Inspired / Thai-Inspired