Coconut Shrimp Curry

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Ingredients:

  • For Shrimp Marinade:
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/7 teaspoon cayenne pepper
    • 2 Tablespoons lemon juice
    • 1 lb extra-large shrimp, peeled and deveined
  • For the sauce:
    • 1 Tablespoon vegetable oil
    • 1 medium onion, chopped
    • 3 garlic cloves, minced
    • 1 Tablespoon minced fresh ginger
    • 1/2 teaspoon freshly ground black pepper
    • 1 teaspoon salt or to taste
    • 1/2 teaspoon turmeric
    • 2 teaspoons ground coriander
    • 1 teaspoon curry powder
    • 1 (14.5 oz) can diced tomatoes, undrained
    • 1 can (5.5 oz) coconut milk
    • fresh cilantro or parsley for garnish
    • cooked rice for serving

Directions:

  1. In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 15 minutes.
  2. While the shrimp is marinating, heat the oil in a medium size pot. To it add the onion, and cook for 2 or 3 minutes. Stir in the ginger, garlic, pepper, salt, coriander, turmeric and curry powder.
  3. Continue to cook over medium heat until the onion is translucent, another 2 minutes. Add the tomatoes with juices and all, stir well and cook for about a minute after which add the coconut milk, stir and bring to a boil. Cook for 5 minutes. Add shrimp with the accumulated juices from the marinade and cook for another 5 minutes or until the shrimp is pink and cooked through.
  4. Serve over hot rice and garnish with cilantro or parsley.

~recipe from jocooks.com

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