Description
This 30-minute coconut curry shrimp recipe is creamy, cozy, and bursting with flavor. A quick, one-pan dish perfect for weeknight dinners.
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: chopped fresh herbs, slices of lime, slices of red chilis or jalapeños
Instructions
1. Heat 1 tablespoon of olive oil in a large frying pan or skillet over medium heat.
2. Add the onion and cook for 3 to 4 minutes until translucent. Add diced bell pepper and cook for 3 more minutes.
3. Add the garlic and ginger, and cook, stirring constantly, for 30 seconds.
4. Add curry powder, salt, red pepper flakes, and black pepper. Stir for 30 seconds.
5. Pour in the coconut milk and diced tomatoes. Stir to combine until coconut milk is fully incorporated.
6. Add the shrimp and gently stir to coat.
7. Increase heat to bring to a low boil, then reduce heat and simmer for 10 minutes. Stir occasionally.
8. Turn off the heat and top with optional herbs.
9. Serve with white or brown rice, and garnish with sliced chiles and lime wedges if desired.
Notes
Storage: Leftovers will keep for up to 3 days in the refrigerator when stored in an airtight container.
Cooking Tip: Watch the sauce and shrimp while simmering. If the shrimp cook too fast or the sauce reduces too quickly, lower the heat.
Recommended Tools: Use a heavy-bottomed skillet or Dutch oven for more even heat distribution.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 406
- Sugar: 5g
- Sodium: 888mg
- Fat: 30g
- Saturated Fat: 21g
- Unsaturated Fat: 7g
- Trans Fat: 0.01g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 183mg