Coconut Shrimp Curry

Coconut Shrimp CurryRecipe
Photo: Jennifer Martine; Styling: Karen Shinto
In just a few minutes, warm spices and creamy coconut milk cook into a rich, satisfying sauce for shrimp and rice.
Serves 4


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2 tablespoons olive oil
1 cup chopped onion
1/2 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
1/2 teaspoon paprika
2 tablespoons minced garlic
1 pound peeled and deveined medium shrimp
1 can (13.5 oz.) coconut milk
1 teaspoon kosher salt
3 cups cooked basmati rice
1/4 cup cilantro leaves


Total: 20 Minutes

1. Heat oil in a large frying pan over medium heat. Sauté onion until softened, about 2 minutes. Add spices, garlic, and shrimp and cook, stirring, until fragrant, about 2 minutes. Add coconut milk and salt; simmer 10 minutes to meld flavors.

2. Spoon curry over rice on plates. Garnish with cilantro.

Note: Nutritional analysis is per serving.

Created date

January 2010

Nutritional Information

Calories 511
Caloriesfromfat 53 %
Protein 29 g
Fat 30 g
Satfat 20 g
Carbohydrate 35 g
Fiber 2.5 g
Sodium 666 mg
Cholesterol 172 mg