Description
A comforting and quick dish featuring shrimp in a creamy coconut curry sauce, perfect for busy weeknights.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 bell pepper, sliced
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Prepare the shrimp and season lightly with salt and pepper.
- Warm the skillet and olive oil over medium heat.
- Sauté the onion until translucent (about 5–7 minutes).
- Add garlic and ginger, cooking for 1 more minute.
- Toss in the bell pepper until slightly softened (2–3 minutes).
- Sprinkle in 2 tablespoons of curry powder and stir for 30 seconds until fragrant.
- Pour in the coconut milk and bring to a gentle simmer for 2–3 minutes.
- Add the shrimp and cook until pink and opaque (about 4–5 minutes).
- Taste and season with salt and pepper, adding lime or fish sauce if desired.
- Finish with chopped cilantro and serve over rice, noodles, or with flatbread.
Notes
Serve with jasmine rice or rice noodles for a complete meal. Customize the dish by adding vegetables or adjusting spice levels.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: curry, shrimp, coconut, quick meal, easy recipe