Description
This vibrant Coconut Shrimp Curry features tender shrimp simmered in a rich and creamy coconut milk sauce infused with curry spices, garlic, ginger, and fresh vegetables. Ready in just 30 minutes, it’s a flavorful and comforting meal perfect for a quick weeknight dinner.
Ingredients
Main Ingredients
- 2 tablespoons olive oil (divided)
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced or grated
- 1 inch fresh ginger, minced or grated
- 2 teaspoons curry powder
- 1 teaspoon kosher salt (divided)
- 1 teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- 14.5 ounces coconut milk (1 can)
- 14.5 ounces canned diced tomatoes (1 can)
- 1 pound shrimp, peeled and deveined
Optional Toppings
- Chopped fresh herbs (such as cilantro or parsley)
- Slices of lime
- Slices of red chilis or jalapeños
Instructions
- Heat the Olive Oil: Heat 1 tablespoon of olive oil in a large frying pan or skillet over medium heat to prepare for sautéing the vegetables.
- Sauté Vegetables: Add the diced yellow onion to the pan and cook for 3 to 4 minutes until translucent. Then add the diced red bell pepper and cook for an additional 3 minutes. Next, stir in the minced garlic and ginger, cooking while stirring constantly for 30 seconds to release their aromas.
- Add Spices: Sprinkle in the curry powder, ½ teaspoon of the kosher salt (reserving the other ½ teaspoon), red pepper flakes, and ground black pepper. Stir continuously for 30 seconds to toast the spices and deepen the flavor.
- Add Liquids: Pour in the coconut milk and canned diced tomatoes. Stir thoroughly until the coconut milk and tomatoes are fully combined, creating a rich curry sauce.
- Cook Shrimp: Add the peeled and deveined shrimp to the pan. Gently stir to coat the shrimp in the sauce. Increase the heat to bring the mixture to a low boil, then reduce the heat and let it simmer gently for 10 minutes, stirring occasionally. This allows the shrimp to cook through and the flavors to meld.
- Finish and Garnish: Turn off the heat and optionally top the curry with chopped fresh herbs for brightness and slices of lime and chilis or jalapeños for an extra kick.
- Serve: Serve the coconut shrimp curry hot, optionally over white or brown rice, and garnish with additional lime slices and sliced chilies as desired.
Notes
- Adjust the amount of red pepper flakes or fresh chilies according to your preferred spice level.
- For a thicker sauce, let the curry simmer uncovered for a few extra minutes to reduce the liquid.
- This curry pairs well with steamed jasmine rice or warm naan bread for a complete meal.
- Make sure shrimp are peeled and deveined for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
