Coconut Shrimp Curry
Serves 420 mins prep35 mins cook
A delicious Coconut Shrimp Curry made with shrimp, coconut milk, crushed tomatoes, and various spices. This dish is flavorful, fragrant, and perfect when served with rice and naan. Enjoy the combination of spices and creamy sauce infused with peas and lime.
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What you need
Instructions
1: Add shrimp, avocado oil, salt, and pepper to a bowl and mix until shrimp is coated. 2: Add 2 tsp of avocado oil to a deep pan over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink. Remove and set aside. 3: In the same pan, add onions and a pinch of salt. Let cool for 3-4 minutes until softened. 4: Then add ginger and garlic and cook for 1-2 minutes until fragrant. 5: Add all of the seasonings (chili powder, coriander, cumin, curry powder, garam masala, red pepper flakes, salt, turmeric) and cook for 1-2 minutes. 6: Next, add the coconut milk and crushed tomatoes and mix until fully incorporated. 7: Allow the sauce to come to a boil for 1 minute and then reduce the heat to medium low. Cover and let cook for 10 minutes, stirring halfway through. 8: The sauce will thicken slightly. Add the frozen peas and cook for another 3 minutes. 9: Then add in the lime juice. Taste and adjust seasonings to your liking. 10: Add the shrimp back to the pan and fully coat. 11: Garnish with cilantro and serve with rice and naan. 12: For the cilantro rice, in a pot add olive oil, rice, and water over medium-high heat. Add salt and bay leaf. 13: Let come to a boil and keep mixing until most of the water is absorbed by the rice. 14: Then cover the rice and simmer on low for about 15-20 minutes. 15: Once rice is cooked, add cilantro and lime.View original recipe