Photo: Coconut Curry Shrimp Recipe
Ingredients
- 1 (14-ounce) can unsweetened coconut milk (not low-fat)
- 1 tablespoon fresh lime juice
- 1 tablespoon curry powder
- 2 teaspoons minced ginger
- Salt and freshly ground black pepper
- 1 pound large shrimp, peeled and deveined
- Lime wedges, for serving
Directions
In a large pot whisk together the coconut milk, lime juice, curry powder and ginger. Slowly bring to a low boil over low heat. Simmer for until slightly reduced and thickened, about 7 to 10 minutes. Taste for seasoning and add salt and or pepper, if needed. Add the shrimp and simmer, covered, until the shrimp are fully cooked, about 12 to 15 minutes. Transfer the curry to a serving bowl and serve with lime wedges.
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By HIgirl
on November 06, 2011
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Was a really easy dish to prepare. It definitely needed a lot of salt and pepper, but for the amount of ingredients it had a lot of flavor. We ate it over rice which was delicious.
By tmacnaughton
on September 21, 2011
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This recipe is great for a fast curry dinner. However, I had to add a melange of spices to get a more complex flavor (garam masala, coriander, tumeric, cumin. This recipe is limited by the "5 ingredient fix." It needs to have additional spices to achieve a rich flavor sensation.
By r_baker24
Decatur, AL
on August 22, 2011
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My husband was quite surprised and pleased at how this turned out. I followed a lot of the previous advice and sauteed some onion and garlic before adding in the coconut milk & other ingredients. Thank goodness I believe in "taste as you go" b/c it needed salt, some sugar & some cornstarch to thicken it up. Unfortunately I forgot to mix the cornstarch with water first and it turned very clumpy. I also wasn't pleased when I was tasting it of the small bits of ginger and onion I was biting into. So I just threw the sauce into my food processor and blended it up until it was nice and smooth. Voila! Turned out great! Next time I'll add a little more sugar but over all it's a keeper!
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