Coconut Shrimp Curry

Total Time

20 Mins

Yield

Serves 4

Photo: Jennifer Martine; Styling: Karen Shinto

Vikashni Prasad, Hayward, CA,
RECIPE BY Sunset February 2010

In just a few minutes, warm spices and creamy coconut milk cook into a rich, satisfying sauce for shrimp and rice.

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

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.

Vikashni Prasad, Hayward, CA,

4 stars – based on 4 reviews

Article Headline

jaxwife's Review

jaxwife

N/A

Khavasutra72's Review

Khavasutra72

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

SuzanneM

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!

Coconut Shrimp Curry

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jaxwife's Review

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Coconut Shrimp Curry

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