Shrimp Curry is a delicious restaurant dish that you can easily make at home. Tender juicy shrimp is simmered in a rich coconut curry sauce.
This dish is the perfect balance of flavors and is great served over rice!
Coconut Curry Shrimp
This Easy Coconut Curry Shrimp is the perfect easy healthy weeknight meal served over rice! Make it dairy-free and with fresh or frozen shrimp!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 24-30 large shrimp fresh or thawed from frozen, tails and shells removed (optional)
- 1 tablespoon olive oil
- 1 large onion diced
- 1 red pepper diced
- 3 cloves garlic minced
- 2 teaspoons freshly grated ginger
- a pinch or two (each) salt and pepper
- 2 tablespoons mild red curry paste use spicy, if desired
- 1 1/2 teaspoons ground turmeric
- 1 can diced tomatoes approximately 400 grams or 15 ounces
- 1 small can coconut milk approximately 165 ml or 5.5 ounces
- fresh cilantro for garnish, if desired
Instructions
- Rinse the shrimp under cool water, removing the tails and shells (if desired), making sure the shrimp is thawed completely (if using previously frozen). Set aside.
- Heat a large skillet over medium heat and add the olive oil.
- Add the onion, red pepper, garlic and ginger, and saute until fragrant and the onion and pepper is soft.
- Add the salt and pepper, along with the curry paste and turmeric and continue to cook and stir regularly, letting the flavours develop for a minute or two.
- Add the shrimp and stir together just until the shrimp start to turn pink.
- Add the diced tomatoes and coconut milk and stir, letting the shrimp cook in the liquid as it reduces somewhat (about 4-5 minutes), stirring regularly.
- Once the liquid has reduced into a nice sauce and the shrimp is cooked through (this should only take a few minutes), serve it over rice with some fresh cilantro, if desired enjoy .
