Description
Creamy and aromatic, Coconut Shrimp Curry brings tropical warmth to your weeknight with bold, rich flavors.
Ingredients
1 pound shrimp, peeled and deveined
1 tablespoon coconut oil
1 onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, sliced
2 tablespoons curry powder
1 can (14 oz) coconut milk
1 tablespoon soy sauce
1 tablespoon brown sugar
Salt and pepper to taste
Fresh cilantro for garnish
Cooked rice for serving
Instructions
- Heat coconut oil in a large pan over medium heat.
- Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and grated ginger, cook for another minute.
- Add sliced bell pepper to the pan and cook until slightly softened.
- Sprinkle curry powder over the vegetables and stir well to coat.
- Pour in the coconut milk, soy sauce, and brown sugar. Bring to a simmer.
- Add the shrimp to the curry sauce and cook until pink and cooked through, about 5 minutes.
- Season with salt and pepper according to taste.
- Serve the Coconut Shrimp Curry over cooked rice and garnish with fresh cilantro.
Notes
You can customize the spice level by adjusting the amount of curry powder.
Feel free to add more vegetables like spinach, peas, or carrots to make it more nutritious.
This Coconut Shrimp Curry recipe pairs well with naan bread or roti in addition to rice. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Cuisine: Indian
Nutrition
- Serving Size: 4