Easy Coconut Shrimp Curry
User Reviews
5.0
216 reviews
Excellent
Easy Coconut Shrimp Curry
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A flavour-filled shrimp curry with an aromatic coconut cream sauce cooks in no time from scratch! Forget jarred sauces....this sauce will have you licking your plates clean! Make an incredible dinner with minimal ingredients. You'll be surprised at how GOOD this curry is!
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Ingredients
SHRIMP:
- 1 teaspoon garam masala
- ½ teaspoon ground cumin
- ½ teaspoon Turmeric or curry powder
- ¾ teaspoon salt
- ¼ teaspoon red chili powder
- 1 ½ tablespoons oil divided
- 1 pound jumbo shrimp peeled, tails on or off
SAUCE:
- 1 tablespoon cooking oil
- 1 tablespoon butter
- 1 onion finely chopped
- 5 cloves garlic minced
- 2 teaspoons minced ginger
- 1 ½ teaspoons garam masala
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder or curry powder
- 14 ounces can crushed tomatoes or Passata for a smoother sauce
- ½-1 teaspoon red chilli powder adjust to your taste preference
- 1 teaspoon salt
- 1 ½ teaspoons brown sugar
- 13.5 ounces coconut milk or coconut cream, can
- 2 tablespoons fresh cilantro chopped to garnish
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Instructions
SHRIMP:
- For shrimp, combine spices in a bowl. Toss shrimp with the spices and 1 tablespoon of oil. Set aside.
- Heat ½ tablespoon of cooking oil in a large skillet over medium-high heat. Sear shrimp for only 1 minute on each side, then transfer shrimp to a plate. Set aside.
SAUCE:
- Heat remaining oil and butter in a large pan or skillet over medium-high heat. Fry onion until soft (about 3 minutes), scraping up any browned bits left over from the shrimp on the bottom of the pan.
- Add garlic and ginger; sauté until fragrant, about for 1 minute. Add in garam masala, cumin, ground coriander and turmeric (or curry powder). Cook stirring occasionally until fragrant, about 20 seconds.
- Add crushed tomatoes (or Passata), chili powder, salt, sugar and coconut milk/cream. Let simmer until slightly thickened, about 4 minutes.
- Stir in shrimp and let cook until the shrimp is fully cooked and warmed through, about 1 more minute.
- Take off the heat immediately. Garnish with chopped cilantro and serve with fresh garlic butter rice and homemade naan bread.
Notes
- Tip: Serve with garlic butter rice and super soft Naan bread to mop up the curry sauce!
Nutrition Information
Show Details
Calories
440kcal
(22%)
Carbohydrates
18g
(6%)
Protein
20g
(40%)
Fat
34g
(52%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
150mg
(50%)
Sodium
1.837mg
(0%)
Potassium
743mg
(21%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
643IU
(13%)
Vitamin C
14mg
(16%)
Calcium
144mg
(14%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4serves
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 18g | 6% |
| Protein | 20g | 40% |
| Fat | 34g | 52% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 150mg | 50% |
| Sodium | 1.837mg | 0% |
| Potassium | 743mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 643IU | 13% |
| Vitamin C | 14mg | 16% |
| Calcium | 144mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
216 reviews
Excellent
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