Description
This 30-minute coconut shrimp curry recipe is creamy, cozy, and bursting with flavor. A quick and flavorful dinner made with tender shrimp, coconut milk, and warming spices.
Ingredients
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced or grated
- 1 inch fresh ginger, minced or grated
- 2 teaspoons curry powder
- 1 teaspoon kosher salt, divided
- 1 teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- 14.5 ounces coconut milk (1 can)
- 14.5 ounces canned diced tomatoes (1 can)
- 1 pound shrimp, peeled and deveined
- Optional – chopped fresh herbs, slices of lime, slices of red chilis or jalapeños, for topping
Instructions
1. Heat 1 tablespoon of olive oil in a large frying pan or skillet over medium heat.
2. Add the onion to the pan and cook for 3 to 4 minutes or until translucent.
3. Add the diced bell pepper and cook for 3 more minutes.
4. Add the garlic and ginger, and cook, stirring constantly, for 30 seconds.
5. Add the curry powder, salt, red pepper flakes, and black pepper. Stir for 30 seconds.
6. Pour in the coconut milk and diced tomatoes. Stir until fully combined.
7. Add the shrimp into the pot and stir gently to coat all the shrimp.
8. Increase the heat and bring the mixture to a low boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
9. Turn off the heat and top with optional fresh herbs, lime slices, or chili slices.
10. Serve with white or brown rice, if desired.
Notes
Storage: Leftovers will keep for up to 3 days in the refrigerator when stored in an airtight container.
Cooking Tips: Watch the sauce and shrimp while simmering. If it’s cooking too quickly or the shrimp turn pink almost immediately, reduce the heat.
Recommended Tools: A heavy Dutch oven or heavy-bottomed skillet helps cook the sauce gently and evenly.