Spicy Shrimp Curry with Coconut Milk and Apple

Photo: Beatriz Da Costa
Recipe from Real Simple

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calcium: 158mg
  • Calories: 474
  • Calories from fat: 0%
  • Carbohydrate: 27g
  • Cholesterol: 259mg
  • Fat: 24g
  • Fiber: 7g
  • Iron: 9mg
  • Protein: 41mg
  • Saturated fat: 19g
  • Sodium: 607mg


  • 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


  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.
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