Description
A quick and flavorful coconut curry shrimp served over fluffy rice, with tender shrimp simmered in a creamy coconut sauce infused with curry spices, garlic, and ginger.
Ingredients
- Shrimp: 1 pound, peeled and deveined
- Coconut Milk: 1 can (13.5 oz), full-fat
- Curry Powder: 2 tablespoons
- Garlic: 3 cloves, minced
- Ginger: 1 tablespoon, grated
- Onion: 1 medium, finely chopped
- Red Bell Pepper: 1, sliced thinly
- Olive Oil: 2 tablespoons
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Fresh Cilantro: 1/4 cup, chopped
- Lime Juice: 1 tablespoon
- White Rice: 1 cup, uncooked
- Water or Broth: 2 cups
Instructions
- Preheat Your Equipment: Heat a large skillet or wok over medium-high heat.
- Combine Ingredients: In a small bowl, mix curry powder, salt, and black pepper.
- Prepare Your Cooking Vessel: Add olive oil to the skillet, sauté onions until softened, then stir in garlic and ginger until fragrant.
- Assemble the Dish: Add curry powder mixture to the skillet and toast for 30 seconds. Pour in coconut milk and stir until smooth.
- Cook to Perfection: Add shrimp and red bell pepper, simmer for 4–5 minutes until shrimp turn pink and opaque.
- Finishing Touches: Stir in lime juice and sprinkle with fresh cilantro.
- Serve and Enjoy: Spoon the curry over freshly cooked fluffy rice.
Notes
- Use fresh or properly thawed shrimp for the best texture.
- Toast curry spices in oil before adding coconut milk for deeper flavor.
- Full-fat coconut milk gives the richest sauce.
- Serve immediately to keep shrimp tender.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 23g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 190mg
Keywords: coconut curry shrimp, shrimp curry, quick curry recipe, easy seafood dinner, fluffy rice curry