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.
Looks so appealing on this cold, rainy day. Hmm, cilantro!
This will be the year of cilantro 🙂
Om nom nm!!! That looks so perfect.
Thanks, Heather.
I love curry, and this coconut shrimp recipe looks divine! Bookmarked :).
Lauren – this is such an easy and satisfying curry recipe. I hope you like it!
Nice work. The colors are so appetizing. It looks like you made the sauce nice and thick too. Thanks.
Thanks, Mark. You can adjust the thickness and richness of the sauce by adding the coconut milk in stages.
Looks and sounds absolutely scrumptious, Linda. By the way, if you’re ever in need of Kaffir Lime leaves, we have a giant tree growing here and I’d be happy to mail you some. They freeze well.
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!
I just tried this recipe and am eating my second bowl right now! This recipe is quick and easy and definately a keeper!
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.
Look fantastic, and tastes wonderful!
simple delicious and yummy looking Coconut Shrimp Masala
This looks fantastic! I’m planning on making it tonight.
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.
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!
We made this and loved every bite! What would you recommend doing in order to add some Thai flavors like lemongrass to the dish?