Coconut Shrimp Curry

5 from 1 vote

This Coconut Shrimp Curry recipe is so rich and filling. The sauce is a bomb of flavor that complements the pieces of shrimp and infuses flavor as it cooks

Prep Time15

Cook Time15

Total Time30

Servings: servings

Calories: 528kcal

Author: Karin and Ken

Ingredients

1 tablespoon oil divided
1 pound medium shrimp peeled and deveined
1 onion finely diced
1 red bell pepper sliced
4 cloves garlic minced
1 tablespoon minced ginger
1 ½ tablespoons curry powder
1 tablespoon garam masala
½ teaspoon chili powder
2 tablespoons tomato paste
2 cups tomato sauce
14 ounce coconut cream
Salt and pepper to taste
¼ cup fresh cilantro leaves for serving (optional)
Fresh lime wedges for serving (optional)

Instructions

Add half of the oil to a large skillet placed over a medium-high heat. Sear the shrimp by cooking for approximately 2 minutes on each side, or until opaque and cooked through, cooking in batches if necessary. Set aside.
Reduce the heat to medium, and add the remaining ½ tablespoon of oil to the skillet. Add the onion and sliced bell pepper, and cook, stirring, for 4 minutes or until softened.
Add the garlic, ginger, curry powder, garam masala, chili powder and tomato paste to the skillet. Cook, stirring, for 1 minute or until fragrant.
Add the tomato sauce and coconut cream to the skillet, and stir until well combined. Bring to a simmer, and continue simmering for 5 minutes, stirring occasionally. Season to taste with salt and pepper.
Return the cooked shrimp to the curry and simmer for 1 minute, or until heated through. Remove the skillet from the heat.
Garnish the curry with the fresh cilantro leaves, if using, before serving alongside the fresh lime wedges.

Video

Notes

Don’t cook the shrimp longer than needed, or they will become very chewy and rubbery.
Ensure the heat is not too high when you pour in the coconut cream to keep it from separating.
Store extra curry in an airtight container for up to 2 days in the fridge.

Nutrition