Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

This Story Originally Appeared On sunset.com

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Credit: Jennifer Martine; Styling: Karen Shinto

Recipe Summary test

total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Spoon curry over rice on plates. Garnish with cilantro.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

511 calories; calories from fat 53%; protein 29g; fat 30g; saturated fat 20g; carbohydrates 35g; fiber 2.5g; sodium 666mg; cholesterol 172mg.
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