Coconut Shrimp Curry

Coconut Shrimp Curry

It’s that time of year again: the holidays have passed, the reality of winter sets in, and I have a bout of  culinary wanderlust. Over-sated with the goodies of Christmas-past, it’s now time for comfort and heat. I crave stews and spice, at once hearty and exotic. The warmth of soup soothes the soul on a wintry night, while aromatic spices titillate the senses, hinting of sunny far flung destinations. Heady and satisfying, I can’t think of a better way to embrace the cold, grey January weather.

Coconut Shrimp Curry

This recipe may be easily prepared in 20 minutes – just enough time to cook the rice. Serves 4

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 jalapeno pepper, stemmed and seeded, minced
1 tablespoon grated fresh ginger
1 tablespoon curry powder
1 – 28 ounce can Italian plum tomatoes
1 1/2 cups coconut milk
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 pound shrimp, peeled and deveined
1/2 cup cilantro/coriander leaves, coarsely chopped

Heat oil in deep skillet or soup pot. Add onion and sauté until soft but not brown, 2-3 minutes. Add garlic, jalapeno, ginger and sauté until fragrant, 1 minute. Add curry powder and continue sautéing, 1 minute. Add tomatoes, coconut milk, salt and pepper; simmer 5 minutes. Stir in shrimp and cook until they turn pink and are just cooked through. Stir in cilantro. Taste to adjust seasoning. Serve immediately in bowls with basmati rice.

25 thoughts on “Coconut Shrimp Curry

  1. Excellent recipe! I made this on Wednesday night and loved it. I let it simmer a bit after adding the tomatoes to thicken it up. Leftovers were even more delicious! This one has made it into the permanent rotation. Thanks for posting!

  2. I just tried this recipe and am eating my second bowl right now! This recipe is quick and easy and definately a keeper!

  3. Thank you for this simple and immensely satisfying recipe. Where I live in Spain, I can’t just pop into a restaurant to indulge my occasional curry craving. But I could find the ingredients for this recipe with a bit of hunting. For me, the final dish was both exotic — redolent of faraway lands I have never seen — and nostalgic — packed with flavors I discovered at home in the US.

  4. Hey there, You have performed a great job. I’ll certainly digg it and personally recommend to my friends. I’m sure they’ll be benefited from this site.

  5. This looks fantastic in the summer too, I am cooking this tonight. Can you please tell me how to cook the basmati rice, thank you in advance!

  6. We made this and loved every bite! What would you recommend doing in order to add some Thai flavors like lemongrass to the dish?

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