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Coconut Shrimp Curry

Coconut Shrimp Curry

Discover why this Coconut Shrimp Curry will become your new favorite dish. Packed with bold flavors and ready in 25 minutes, it’s perfect for any occasion. Try it today!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons coconut oil
  • 1 yellow onion, finely chopped
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala optional but recommended
  • 1/2 teaspoon chili powder
  • 1 teaspoon ground turmeric
  • 1 cup tomato sauce or passata
  • 1 cup fresh or canned coconut milk
  • 1 teaspoon brown sugar
  • to taste salt and pepper
  • 450 g peeled and cleaned shrimp (size 31-35)
  • 1 teaspoon lime juice
  • to garnish fresh mint and cilantro leaves
  • to serve lime wedges
  • as needed cooked rice and naan bread for accompaniment

Equipment

  • Stainless Steel Skillet
  • Wooden Spoon
  • Sharp Knife
  • Microplane Grater optional

Method
 

  1. Heat the coconut oil in a stainless steel skillet over medium heat.
  2. Add the chopped onion and grated ginger, and sauté until the onion is translucent (about 2 minutes).
  3. Toss in the garlic and cook for another 30 seconds, stirring to avoid burning.
  4. Sprinkle in the cumin, coriander, garam masala, chili powder, and turmeric, and toast for about 30 seconds.
  5. Pour in the tomato sauce and coconut milk, stirring well, and let the mixture simmer gently for a few minutes.
  6. Add the brown sugar, salt, and pepper to balance the flavors, tasting as you go.
  7. Add the shrimp to the sauce and cook for 2-3 minutes until they turn pink and opaque.
  8. Remove from heat and finish with a squeeze of lime juice.
  9. Garnish with fresh cilantro and mint leaves, and serve with rice and naan bread.

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 25gFat: 18gSaturated Fat: 15gCholesterol: 150mgSodium: 600mgPotassium: 550mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

Use fresh ingredients like ginger and garlic for the best flavor. Don’t skip the lime juice; it adds a necessary brightness. Adjust the chili powder to control spice levels based on personal preference. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. The flavors deepen when the curry sits for a while, making it a great make-ahead dish.
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