Easy Coconut Shrimp Curry
This easy coconut shrimp curry is both flavorful and creamy, with a perfect balance of spices. It's a quick and satisfying dish that you can enjoy for dinner or whenever you're in the mood for a tasty curry.
Ingredients
- ½ lb. medium shrimp, peeled and deveined
- 1 tbsp vegetable oil
- ¼ onion, finely chopped
- 1 1 cloves garlic, minced
- ¼ tsp ginger powder
- ½ bell pepper
- 1 tbsp curry powder (adjust to your spice preference)
- ½ can coconut milk
- 1 tbsp canned crushed tomatoes
- salt and pepper to taste
- Fresh cilantro leaves for garnish (optional)
- Cooked rice for serving
Instructions
- Heat the vegetable oil in a large skillet or frying pan over medium heat. Add the finely chopped onion to the skillet and sauté for about 2-3 minutes until it becomes translucent. Stir in the minced garlic and ginger and curry powder, and cook for another 1-2 minutes until fragrant.
- Pour in the coconut milk and add the crushed tomatoes. Stir until the curry sauce is well mixed. Bring the mixture to a gentle simmer.
- Add the diced bell pepper to the simmering curry sauce. Cook for about 3-4 minutes until the peppers start to soften.
- Carefully add the peeled and deveined shrimp to the skillet. Cook for about 2-3 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook them, as they can become tough. Season the curry with salt and pepper to taste. Adjust the seasoning to your preference.
- Once the shrimp are cooked, remove the skillet from heat. Serve the shrimp curry hot over cooked rice. Garnish with fresh cilantro leaves if desired. Enjoy!