Coconut Shrimp Curry 🍛🥥🦐
Ingredients:
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder (optional)
- 1 can (14 oz) coconut milk
- 1/2 cup diced tomatoes (fresh or canned)
- 1 tbsp lemon juice
- Salt and black pepper to taste
- 2 tbsp fresh cilantro, chopped (for garnish)
- Steamed rice, for serving
Directions:
1. Heat olive oil in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes until just pink. Remove and set aside.
2. In the same skillet, add onion, garlic, and ginger. Sauté until fragrant and translucent.
3. Stir in the curry powder, turmeric, and chili powder (if using). Cook for 1 minute to toast the spices.
4. Add the diced tomatoes and cook for 2-3 minutes until softened.
5. Pour in the coconut milk and stir to combine. Bring to a simmer and cook for 5 minutes to thicken slightly.
6. Add the shrimp back to the skillet, stir, and simmer for another 2-3 minutes until fully cooked.
7. Stir in the lemon juice and adjust seasoning with salt and pepper.
8. Serve hot over steamed rice, garnished with fresh cilantro.
Prep time: 10 mins, Cooking time: 20 mins, Servings: 4, Kcal: 350 per serving