Easy Coconut Shrimp Curry
A creamy and flavorful coconut shrimp curry that’s simple to make, perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 1 lb shrimp, peeled and deveined
- 1 can 14 oz coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1-2 tablespoons curry powder adjust to your spice preference
- 1 tablespoon olive oil
- to taste salt and pepper
- Fresh cilantro, for garnish
- Lime wedges, for serving
Optional Ingredients
- vegetables such as bell peppers or spinach optional
Instructions
Preparation
- Begin by rinsing and patting dry the shrimp. Lightly season them with salt and pepper.
Cooking
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-5 minutes.
- Toss in the minced garlic and grated ginger, and sauté for an additional minute until fragrant.
- Sprinkle the curry powder into the skillet and mix well, allowing it to bloom and release its flavor.
- Gradually stir in the coconut milk, mixing it with the onion and spice mixture. Bring the sauce to a gentle simmer.
- Add the shrimp to the skillet and cook for about 3-5 minutes, or until they are pink and opaque. If you’re adding vegetables, toss them in during the last few minutes of cooking.
- Give your curry a taste, and adjust the seasoning as needed.
- Ladle the coconut shrimp curry over cooked rice or quinoa, and garnish with fresh cilantro and lime wedges. Enjoy!
Notes
Shrimp can be substituted with chicken or tofu. Adjust the curry powder based on spice preference. Add extra veggies for nutrition. Let the sauce simmer longer for a thicker consistency.