Easy Shrimp Curry

Name: Easy Shrimp Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 (13.5-ounce) can coconut milk; 2 tablespoons avocado oil; 1 medium onion; 1 teaspoon Diamond Crystal kosher salt; 1 tablespoon fresh garlic; 1 tablespoon fresh ginger root; 1 tablespoon curry powder; 1.5 pound raw shrimp; 2 tablespoons fresh basil leaves

User Reviews

4.9

63 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Calories
452 kcal
Course
Main Course
Cuisine
Asian

Easy Shrimp Curry

Winston Campbell

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This easy recipe for shrimp curry is ready in just 30 minutes, making it ideal for a quick weeknight dinner.

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Ingredients

Servings

1 (13.5-ounce) can coconut milk full-fat
2 tablespoons avocado oil or refined coconut oil
1 medium onion finely chopped; 6 ounces
1 teaspoon Diamond Crystal kosher salt see notes below
1 tablespoon fresh garlic minced
1 tablespoon fresh ginger root minced
1 tablespoon curry powder
1.5 pound raw shrimp medium or large, peeled and deveined
2 tablespoons fresh basil leaves chopped; or cilantro

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Instructions

Shake the coconut milk well. Open the can and stir until smooth, or transfer the can's contents to a bowl and whisk until smooth. Set aside.
In a large saucepan, heat the avocado oil over medium-high heat, for about 2 minutes.
Add the onion and kosher salt and cook, stirring often, until the onion is soft, for about 5 minutes.
Add the garlic, ginger, and curry powder. Cook, stirring, for 1 more minute.
Stir in the coconut milk. Bring to a gentle boil over medium-high heat.
Add the shrimp and cook, uncovered, occasionally stirring gently, until the shrimp is pink and opaque, for about 5 minutes.
Garnish with basil or cilantro, and serve.

Notes

If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
Basil doesn't last very long in the fridge, so it's best to buy it no longer than one or two days before making this recipe. Wrap it in a dry paper towel and store it in a plastic bag in your vegetable drawer.
When opening a can of coconut milk, you will see that the fat has separated from the liquid. It's important to mix the milk so that it's smooth and free of lumps. To do that, shake the coconut milk well. Open the can and stir patiently until smooth. I use a chopstick. Sometimes, I pour the contents of the can into a bowl and use a hand whisk.
You can keep the leftovers in an airtight container in the fridge for up to 3 days. Reheat them gently, covered, in the microwave at 50% power. I don't recommend freezing this curry.

Nutrition Information

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Serving 0.25recipe Calories 452kcal (23%) Carbohydrates 11g (4%) Protein 36g (72%) Fat 28g (43%) Saturated Fat 17g (85%) Sodium 560mg (23%) Fiber 1g (4%) Sugar 3g (6%)