Description
A flavorful and aromatic shrimp curry recipe with a creamy coconut base, infused with Indian-inspired spices. This dish is quick and easy to prepare, making it a perfect weeknight meal for seafood lovers.
Ingredients
Scale
Shrimp Curry:
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- 1/2 cup fish stock or chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat oil in a large skillet over medium heat. Add onion and sauté until softened.
- Stir in garlic and ginger, cooking until fragrant.
- Add curry powder, cumin, turmeric, paprika, and cayenne, toasting the spices.
- Stir in diced tomatoes, coconut milk, and fish stock. Simmer for 10 minutes.
- Add shrimp, salt, and pepper. Simmer until shrimp are cooked through.
- Stir in lime juice and cilantro. Serve hot with rice or naan.
Notes
- You can substitute chicken or firm white fish for shrimp if desired.
- Adjust the spice level by adding more or less cayenne.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Indian-Inspired, Asian
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 6g
- Sodium: 830mg
- Fat: 23g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 220mg
