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Coconut Shrimp Curry
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Brief Description
Shrimp cooked in a coconut curry sauce and served over hot rice.
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Main Ingredient
shrimp
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Category: Fish or seafood
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Cuisine: Indian
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Prep Time: 30 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: Bonadio
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Posted On: Mar 12, 2019
Number of Servings:
Ingredients:
- 1 pounds - extra-large shrimp peeled, deveined
- - cooked rice for serving with
- 1/4 teaspoons - salt
- 1/4 teaspoons - freshly ground black pepper
- 2 tablespoons - lemon juice
- 1 tablespoons - coconut oil
- 1 - medium onion chopped
- 3 cloves - garlic minced
- 1/2 teaspoons - freshly ground black pepper
- 1 teaspoons - salt to taste
- 1/2 teaspoons - turmeric
- 2 teaspoons - ground coriander
- 1 teaspoons - curry powder
- 14 1/2 ounces - diced tomatoes
- 13 1/2 ounces - coconut milk
- 2 tablespoons - cilantro (or parsley) for garnish
Directions:
In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes
While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 to 3 minutes until the onion softens and becomes translucent. Stir in the garlic, turmeric and curry powder. Cook for another minute.
Add the diced tomatoes with juices and all of the coconut milk; stir and bring to a boil. Cook for about 5 minutes, stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
Serve over hot rice and garnish with cilantro or parsley.
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