ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spicy Shrimp Curry with Coconut Milk and Apple

Photo: Beatriz Da Costa
Prep time 45 mins
Yield Makes 4 servings

Ingredients

  • 1 large unpeeled tart apple, such as Granny Smith
  • 2 tablespoons finely chopped fresh ginger
  • 1 medium onion, coarsely chopped
  • 4 cloves garlic, finely chopped
  • 3 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cayenne pepper
  • 4 medium tomatoes, chopped
  • 1 cup frozen peas
  • 1 13 ½-ounce can unsweetened coconut milk
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1/2 cup chopped fresh cilantro

Nutrition Information

  • calcium 158 mg
  • calories 474
  • caloriesfromfat 0 %
  • carbohydrate 27 g
  • cholesterol 259 mg
  • fat 24 g
  • fiber 7 g
  • iron 9 mg
  • protein 41 mg
  • satfat 19 g
  • sodium 607 mg

How to Make It

  1. Quarter, core, and slice the apple into ¼-inch-thick pieces; set aside. Heat the oil in a 12-inch skillet over medium heat. Add the ginger, onion, and garlic and cook, stirring, until the onion is tender and golden, 7 to 8 minutes. Add the curry powder, coriander, cumin, salt, and cayenne and cook, stirring, for 1 to 2 minutes. Add the tomatoes, apple, and 1 cup water and bring to a boil over high heat. Reduce heat to medium and cook about 5 minutes. Add the peas and coconut milk and cook for 5 to 8 minutes. Add the shrimp and cook for 2 to 3 minutes or just until the shrimp are cooked. Stir in the cilantro. Serve with hot cooked rice.