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Coconut Shrimp Curry
Shrimp poached in a gently spiced coconut tomato curry.
20 min4 ServingsEasy
Ingredients
Everything you'll need for this recipe
large shrimp, peeled1.5 lb
canned coconut milk1 can
canned crushed tomatoes1 can
yellow onion1 medium
garlic4 cloves
fresh ginger1 tbsp
garam masala2 tsp
ground turmeric1 tsp
cooked white rice4 cups
olive oil2 tbsp
salt1.5 tsp
Steps
1
Cook the diced onion in olive oil over medium heat for 6 minutes.
2
Add the garlic, ginger, garam masala, and turmeric and stir 1 minute.
3
Pour in the tomatoes and simmer 6 minutes to concentrate.
4
Add the coconut milk and salt and bring to a gentle simmer.
5
Slip in the shrimp and cook 4 minutes just until they curl and turn opaque.
6
Serve over rice right away so the shrimp stay tender.
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