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.

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.

Ratings & Reviews

jaxwife's Review

jaxwife
October 09, 2013
N/A

Khavasutra72's Review

Khavasutra72
September 30, 2013
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
February 16, 2010
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!