Coconut Shrimp Curry
User Reviews
5
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
396 kcal
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Course
Main Course
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Cuisine
Thai
Coconut Shrimp Curry
Description
The recipe starts by sautéing onions with garlic and ginger along with fragrant spices such as coriander, turmeric, cumin, and curry powder to develop a flavorful foundation. Adding diced tomatoes and full-fat coconut milk creates a rich, slightly tangy sauce that simmers to concentrate flavors. Chickpeas provide texture and bulk, complementing the plump peeled shrimp cooked just until pink and curled, ensuring tenderness without overcooking. The sprinkle of fresh cilantro adds bright herbal notes at the end.
This curry pairs well with steamed rice to soak up the creamy sauce, making it suitable for lunch or dinner. The layered spice mix offers warmth and complexity without overwhelming heat, though cayenne pepper can be optionally added for more spice.
A suggested variation includes simmering the sauce longer before adding shrimp to deepen flavor, as noted in the provided recipe notes.
Ingredients
- 1 Tbsp olive oil
- 1 yellow onion chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp ginger minced, fresh
- 3 cloves garlic minced
- 1 tsp ground coriander
- 1/2 tsp cumin ground
- 1/2 tsp Turmeric ground
- 1/8 tsp ground cayenne pepper optional
- 1 Tbsp curry powder
- 1 (14-ounce) can diced tomatoes undrained
- 1 pound Shrimp peeled and deveined, large
- 1 (15-ounce) can chickpeas drained and rinsed
- 1 (15-ounce) can coconut milk full-fat
- 1/2 cup cilantro chopped, fresh
Instructions
- In a medium-sized stockpot, heat oil over medium-high heat. Add the chipped onion and cook 2 to 3 minutes. Stir in pepper, fresh ginger, salt, fresh minced garlic, coriander, turmeric, and curry powder. Continue cooking, stirring often, until onion is soft and translucent, approximately 5 minutes. This process allows the spices to open up and become more flavorful.
- Add the diced tomatoes to the pot and cook, stirring constantly, for 1 minute. Add coconut milk and bring to a a full boil. Reduce the heat and cook 5 to 6 minutes, stirring often.
- Add the peeled shrimp and chickpeas. Cook until shrimp are pink and curled, approximately 3 to 4 minutes. Stir in cilantro. Serve hot over cooked rice.
Notes
- Simmer the curry base for about 15 minutes before adding shrimp to reduce liquid and deepen the flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 396kcal | 20% |
| Carbohydrates | 51g | 17% |
| Protein | 27g | 54% |
| Fat | 10g | 15% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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