Coconut Shrimp Curry
Creamy decadent shrimp curry that is easy and quick to prepare.
Servings 4
Calories 450kcal
Ingredients
- 2 pounds shrimp peeled and deveined
- 1 tablespoon fresh lemon juice
- 1 tablespoon avocado oil may substitute olive oil
- 1 small onion finely chopped
- 1 red bell pepper sliced
- 3 cloves garlic finely minced
- 2 teaspoons curry powder
- 1/2 teaspoon cayenned pepper
- 1 teaspoon ground cumin
- 1 teaspoon tumeric
- salt & peper to taste
- 1/2 ground coriander seed
- 7 ounces diced tomatoes
- 14 ounces canned coconut milk
- lime, basil leaves, and cilantro for garnish
Instructions
- In a large bowl, add 1/2 of the tumeric, ground cumin, curry powder, salt & pepper, and coriander seed. Add shrimp, coat shrimp with mixture and set aside.
- Cook onion and bell pepper in oil in over medium heat until tender, about 3 minutes. Stir in garlic and remaining spices, and cook until fragrant.
- Add tomatoes, coconut milk, and lemon juice and bring to a simmer. Reduce and simmer until slightly thickened.
- Stir in the shrimp and cook until shrimp is pink and slightly curled. Do not overcook the shrimp.
- Serve over rice with lime and cilantro. Garnish with basil leaves.
Nutrition
Calories: 450kcal | Carbohydrates: 14g | Protein: 38g | Fat: 28g | Saturated Fat: 20g | Cholesterol: 45mg | Sodium: 1470mg | Potassium: 647mg | Fiber: 2g | Sugar: 5g | Calcium: 306mg | Iron: 9mg