Coconut Shrimp Curry
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
446 kcal
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Course
Main Course
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Cuisine
Indian
Coconut Shrimp Curry
Description
The recipe begins by cooking onion in olive oil until tender, followed by adding sliced red bell pepper, minced garlic, and grated ginger. Ground spices including curry powder, cumin, turmeric, and a hint of cayenne pepper are stirred in, releasing aroma and warmth. Diced tomatoes and coconut milk are added, then the sauce is simmered to blend flavors and develop a medium-thick consistency.
To achieve the desired sauce thickness, cornstarch mixed with water can be incorporated and cooked briefly. Fresh lime juice adds brightness and balances the creamy coconut base. Shrimp are stirred in during the final minutes and cooked until just opaque and tender. The dish is garnished with fresh cilantro and paired traditionally with rice and lime wedges for a complete meal.
This curry balances the sweetness of coconut milk with mildly spicy and earthy flavors from the curry blend, complemented by fresh acidity. The shrimp contribute a delicate but distinct seafood texture and flavor. The vibrant bell peppers add freshness and color to the dish, making it a satisfying entrée suitable for various occasions.
Ingredients
- 1 ½ pounds Shrimp peeled and deveined, medium
- salt
- black pepper
- 1 tablespoon lime juice fresh
- 1 tablespoon olive oil
- ½ onion finely chopped
- 1 red bell pepper sliced
- 1 ½ teaspoons ginger grated fresh
- 3 cloves garlic minced
- 1 ½ teaspoons curry powder
- ⅛ teaspoon cayenne pepper or to taste
- ½ teaspoon cumin
- 1 teaspoon Turmeric
- 14 ounces diced tomatoes 1 can, drained, canned
- 14 ounces coconut milk
- 1 tablespoon cornstarch
- cilantro for garnish, chopped, fresh
- lime for serving, wedges
Instructions
- Cook onion in olive oil in over medium heat until tender, about 5 minutes.
- Stir in bell pepper, garlic, ginger and spices, cook an additional 3-5 minutes.
- Add tomatoes, coconut milk, and lime juice and bring to a simmer. Reduce heat and simmer 8-10 minutes or until slightly thickened.
- 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.
- Stir in the shrimp and cook an additional 5 minutes or until shrimp is cooked through. Taste and with salt before serving.
- Serve over rice with lime and cilantro.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446 | 22% |
| Carbohydrates | 14g | 5% |
| Protein | 38g | 76% |
| Fat | 27g | 42% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 429mg | 143% |
| Sodium | 1480mg | 62% |
| Potassium | 657mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1074IU | 21% |
| Vitamin C | 58mg | 64% |
| Calcium | 306mg | 31% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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