Shrimp & Coconut Curry Recipe

Name: Shrimp & Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions, sliced; 1 tablespoon fresh gingerroot, grated; 4 garlic cloves, crushed; 2 tablespoons sunflower oil; ½ teaspoon turmeric; 1 tablespoon ground coriander; 14 ounces chopped tomatoes, in rich juice; 4 ounces creamed coconut, chopped; 2 green chili peppers, halved, deseeded and sliced at an angle; salt and pepper; 14 ounces shrimp, large, raw and peeled, thawed if frozen, drained; 2 ounces cilantro, chopped; 1 lemon, juice

Servings: persons

2 onions, sliced
1 tablespoon fresh gingerroot, grated
4 garlic cloves, crushed
2 tablespoons sunflower oil
½ teaspoon turmeric
1 tablespoon ground coriander
14 ounces chopped tomatoes, in rich juice
4 ounces creamed coconut, chopped
2 green chili peppers, halved, deseeded and sliced at an angle
salt and pepper
14 ounces shrimp, large, raw and peeled, thawed if frozen, drained
2 ounces cilantro, chopped
1 lemon, juice

1
Fry the onions, ginger and garlic in the oil for about 10 minutes
2
Stir in the turmeric and coriander, then fry for 1 min more.
3
Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a paste.
4
Return to the pan with 1 1/4 cups of water and the chilis and simmer for 10 minutes
5
You can freeze it at this stage.
6
Stir in the shrimp and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough.
7
Add the cilantro, then season to taste with salt, pepper and lemon juice just before serving.

458

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 onions, sliced, 1 tablespoon fresh gingerroot, grated, 4 garlic cloves, crushed, 2 tablespoons sunflower oil, and more.

Yes, Shrimp & 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 & Coconut Curry

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