Main Dish · Seafood

Shrimp Coconut Curry


Coconut Shrimp Curry

Serves 4


1 pound large shrimp, peeled and de-veined

1 tablespoon vegetable oil

1 medium yellow onion, chopped

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1/2 teaspoon freshly ground black pepper

1 teaspoon salt

1/2 teaspoon turmeric

2 teaspoons ground coriander

1 teaspoon curry powder

1 (14.5 ounce) can diced tomatoes, undrained

3/4 cup coconut milk

Freshly chopped parsley or cilantro, for garnish (Optional)

Cooked rice for serving


1. Heat 1 tablespoon oil in a large skillet over medium high heat. Add the shrimp and cook until slightly opaque on the inside, about 45-60 seconds per side. Remove the shrimp from the skillet and set aside.

2. Heat 1 more tablespoon oil in the same skillet over medium heat. Add onion and cook for 3-4 minutes, or until softened. Stir in the garlic, ginger, black pepper, salt, turmeric, coriander, and curry powder.

3. Continue to cook over medium heat until the onion is translucent, about 2 minutes. Add the tomatoes with their juices, stir well and cook for about a minute. Add the coconut milk, stir and bring to a boil. Strain the sauce, and return to the saucepan.* Reduce to simmer, and add the shrimp to the sauce.

4. Serve the shrimp curry over hot rice and garnish with chopped cilantro or parsley.


Adapted from Jo Cooks


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