How To Make Shrimp Curry
Want a restaurant-quality dinner at home? This shrimp curry recipe is easy to make so you can enjoy tender shrimp in rich coconut curry sauce at any time.
Serves:
Ingredients
- 1½lbsshrimppeeled and deveined
- salt and pepper
- 1tbsplime juice
- 1tbspolive oil
- ½onionfinely chopped
- 1redbell peppersliced
- 1½tspfresh gingergrated
- 3clovesgarlicminced
- 1½tspcurry powder
- ⅛tspcayenne pepperor to taste
- ½tspground cumin
- 1tsptumeric
- 14oztomatoescanned diced , drained
- 14ozcoconut milk
- 1tbspcornstarch
- limefor garnish
- cilantrofor garnish
Instructions
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Cook onion in olive oil over medium heat until tender, about 5 minutes.
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Stir in bell pepper, garlic, ginger, and spices, cook an additional 3 to 5 minutes.
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Add tomatoes, coconut milk, and lime juice and bring to a simmer. Reduce heat and simmer 8 to 10 minutes or until slightly thickened.
Optional:
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To thicken the sauce, combine cornstarch with 1 tablespoon water. Add to the sauce a bit at a time to reach the desired consistency. Cook for 1 minute.
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Stir in the shrimp and cook for an additional 5 minutes or until shrimp is cooked through. Taste and season with salt before serving.
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Serve over rice with lime and cilantro.
Nutrition
- Calories: 410.69kcal
- Fat: 26.90g
- Saturated Fat: 19.78g
- Trans Fat: 0.03g
- Monounsaturated Fat: 3.84g
- Polyunsaturated Fat: 1.27g
- Carbohydrates: 19.55g
- Fiber: 4.04g
- Sugar: 5.21g
- Protein: 27.33g
- Cholesterol: 214.32mg
- Sodium: 1074.84mg
- Calcium: 155.91mg
- Potassium: 846.80mg
- Iron: 5.24mg
- Vitamin A: 197.00µg
- Vitamin C: 65.20mg
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