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  • Writer's pictureLisa Jarvis

Coconut Shrimp Curry

This delicious Coconut Shrimp Curry features yummy shrimp in a curry sauce full of creamy coconut flavor. It is how I like it, quick and super easy! I made this in one pot and it was ready in about 30 minutes or less. This dish is not only bright and beautiful, it is packed with so many flavors and is full of comfort! It was a perfect for a cold January night. You won't need to go to the Thai restaurant when you can whip this dinner up at home!

Here's what you need: (to serve 4)

1 lb large or jumbo shrimp ( peeled and deveined)

3 T butter ( or 2 T coconut oil)

1 medium onion chopped

3 cloves of garlic minced

1 T fresh ginger minced ( or 1 t ground ginger)

1 t salt or to taste

1/2 t black pepper

1/2 t turmeric

1 t yellow curry powder

1 14.5 oz. can petite diced tomatoes (drained)

1 13.5 oz. can coconut milk

Pinch of ground cayenne ( ground red pepper)

Fresh cilantro for garnish

cooked rice for serving

Melt butter (or heat the coconut oil) on medium high heat in a large deep skillet or pan. Add the raw shrimp and saute until it is all pink and cooked. Remove the shrimp with a slotted spoon and set aside and keep warm. In the same skillet, with the juices still in it, cook the onion and garlic until the onion is tender. Add to it the coconut milk, ginger, turmeric, curry powder, salt (to taste) and pepper, and the pinch of cayenne. Gently stir in the tomatoes and turn the heat to low. Stir to be sure everything is mixed together. Add the shrimp to the curry sauce and stir to coat. Serve with rice and top with the cilantro for garnish. YUM!!!


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