How To Make Shrimp with Coconut-Curry Tomato Sauce
The shrimp are browned and simmered in a creamy coconut curry made with jalapenos and ginger for added spice. Serve it over rice for a filling dinner.
In a medium saucepan, heat 2 tablespoons of the peanut oil until shimmering.
Add the onion, garlic, jalapeño, and ginger and cook for about 5 minutes over moderately high heat, stirring, until softened.
Add the curry powder and cook until fragrant.
Add the tomatoes and their juices, coconut milk, and sugar. Season with salt and pepper and bring to a boil.
Simmer over moderate heat for 15 minutes, stirring occasionally, until slightly thickened.
In a large skillet, heat the remaining 1 tablespoon of peanut oil until almost smoking.
Add the shrimp in a single layer and cook for about 2 minutes over moderately high heat, turning once, until lightly browned but not cooked through.
Add the coconut-curry sauce to the skillet and simmer for 3 to 4 minutes until it is thickened and the shrimp are just cooked through.
Stir in the cilantro and serve.
Serve With: Steamed white or brown rice and lime wedges.
- Calories: 450.70kcal
- Fat: 33.55g
- Saturated Fat: 20.98g
- Trans Fat: 0.03g
- Monounsaturated Fat: 6.12g
- Polyunsaturated Fat: 4.15g
- Carbohydrates: 18.31g
- Fiber: 4.63g
- Sugar: 7.68g
- Protein: 23.95g
- Cholesterol: 178.60mg
- Sodium: 1134.64mg
- Calcium: 142.21mg
- Potassium: 956.07mg
- Iron: 4.81mg
- Vitamin A: 165.57µg
- Vitamin C: 34.92mg
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