Recipe courtesy of Bobby Deen

Coconut Shrimp Curry

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

2 teaspoons canola oil

1 pound large shrimp, peeled and deveined

Kosher salt

1 small onion, finely chopped

One 2-inch piece fresh ginger, peeled and chopped

3 cloves garlic, chopped

1 plum tomato, finely chopped

2 tablespoons red curry paste

1 cup light coconut milk

1/2 cup low-sodium chicken broth

1 cup frozen petit peas

1/4 cup roughly chopped fresh cilantro

Directions

  1. Heat the oil in a large non-stick skillet over medium-high heat. Season the shrimp with salt and add to the skillet. Cook, stirring frequently, until the shrimp are opaque and cooked through, 3 to 4 minutes. Remove to a plate. 
  2. Reduce the heat to medium and add the onion, ginger and garlic, and cook, stirring, until soft, about 4 minutes. Add the tomato and cook until it begins to break down, about 2 minutes. Add the curry paste and stir constantly for 1 minute. Add the coconut milk and chicken broth, scrapping up any browned bits of curry on the bottom of the pan. Bring to a boil, reduce to a simmer and cook for 5 minutes. Stir in the cooked shrimp and peas and simmer for 2 minutes. Sprinkle with chopped the cilantro before serving.

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