Description
This Coconut Shrimp Curry is a flavorful and comforting dish that combines tender shrimp with a rich coconut milk-based curry sauce. Infused with aromatic spices like curry powder, garlic, ginger, and red pepper flakes, this easy stovetop recipe is perfect for a quick weeknight dinner. Serve it with rice and fresh garnishes for a vibrant, satisfying meal.
Ingredients
Scale
Main 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 Garnishes
- Chopped fresh herbs
- Slices of lime
- Slices of red chilis or jalapeños
Instructions
- Heat olive oil: Heat 1 tablespoon of olive oil in a large frying pan or skillet over medium heat, preparing the pan for cooking the aromatics and vegetables.
- Sauté vegetables: Add the diced onion to the pan and cook for 3 to 4 minutes until translucent. Next, add the diced red bell pepper and cook for an additional 3 minutes. Then add the minced garlic and ginger, stirring constantly, cooking for 30 seconds to release their aromas.
- Add spices: Sprinkle in the curry powder, half of the kosher salt, red pepper flakes, and ground black pepper. Stir continuously for 30 seconds to toast the spices and enhance their flavors.
- Incorporate liquids: Pour in the coconut milk and the canned diced tomatoes. Stir thoroughly to combine all ingredients into a cohesive sauce.
- Add shrimp and simmer: Add the peeled and deveined shrimp to the skillet, stirring gently to coat them well in the sauce. Increase heat to bring the mixture to a low boil, then reduce heat to let it simmer for 10 minutes, stirring occasionally to ensure even cooking.
- Finish and garnish: Turn off the heat. Top the curry with optional chopped fresh herbs for added freshness and flavor.
- Serve: Optionally serve the curry with white or brown rice. Garnish with slices of lime and red chilis or jalapeños as desired for extra heat and brightness.
Notes
- Use fresh shrimp for the best texture and flavor, but frozen shrimp that have been properly thawed will also work well.
- Adjust red pepper flakes according to preferred spice level to make the dish milder or hotter.
- For a thicker sauce, simmer the curry a few minutes longer before adding the shrimp.
- Leftovers keep well refrigerated in an airtight container for up to 3 days.
- To make the dish gluten free and dairy free, all ingredients are naturally compliant.
