- Calories 511
- Caloriesfromfat 53%
- Protein 29g
- Fat 30g
- Satfat 20g
- Carbohydrate 35g
- Fiber 2.5g
- Sodium 666mg
- Cholesterol 172mg
Coconut Shrimp Curry
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.
How to Make It
Step 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.
Step 2
Spoon curry over rice on plates. Garnish with cilantro.
Step 3
Note: Nutritional analysis is per serving.
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Khavasutra72's Review
So easy! It was incredibly rich. If I'd had some limes I would have added some acid.
I served it with one of a Jasmine Mekong Flower rice and dosed it with Sriachi for heat and flavor.
SuzanneM's Review
Delicious, aromatic and very easy! The only prep work was a little chopping, and peeling the shrimp, making this a great weeknight meal. I used lite coconut milk, and added a dash of hot sauce. I served it with Texmati brown rice and steamed snow peas. Yummy!
jaxwife's Review