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Coconut Shrimp Curry

Photo: Jennifer Martine; Styling: Karen Shinto
Total time 20 mins
Yield Serves 4
In just a few minutes, warm spices and creamy coconut milk cook into a rich, satisfying sauce for shrimp and rice.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  3. Note: Nutritional analysis is per serving.