Shrimp and Coconut Curry Recipe

Name: Shrimp and Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 medium onion, thinly sliced; 4 whole cloves; 2 cardamom pods, crushed; One 3-inch cinnamon stick, broken; 2 cups unsweetened coconut milk; 1 cup water; 12 thin slices of fresh ginger; 3 jalapenosstemmed, quartered and seeded; Salt; 1 1/4 pounds shelled and deveined medium shrimp; 1 teaspoon fresh lime juice; Steamed rice and lime wedges, for serving

Servings: persons

2 tablespoons vegetable oil
1 medium onion, thinly sliced
4 whole cloves
2 cardamom pods, crushed
One 3-inch cinnamon stick, broken
2 cups unsweetened coconut milk
1 cup water
12 thin slices of fresh ginger
3 jalapenosstemmed, quartered and seeded
Salt
1 1/4 pounds shelled and deveined medium shrimp
1 teaspoon fresh lime juice
Steamed rice and lime wedges, for serving

1
In a large skillet, heat the oil.
2
Add the onion and cook over moderately high heat, stirring occasionally, until browned, about 5 minutes.
3
Add the cloves, cardamom and cinnamon and cook, stirring, for 2 minutes.
4
Add 1 1/2 cups of the coconut milk, the water, ginger, jalapenos and 1/2 teaspoon of salt and simmer over moderate heat for 10 minutes.
5
Add the shrimp and simmer, stirring a few times, until just cooked, about 4 minutes.
6
Add the remaining 1/2 cup of coconut milk and bring back to a simmer.
7
Remove the skillet from the heat and add the lime juice.
8
Season the curry with salt and transfer to plates.
9
Serve with steamed rice and lime wedges.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 medium onion, thinly sliced, 4 whole cloves, 2 cardamom pods, crushed, and more.

Yes, Shrimp and Coconut Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp and Coconut Curry

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