Coconut-Turmeric Shrimp Curry
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 490
- Total Fat
- 19 grams
- Saturated Fat
- 16 grams
- Cholesterol
- 183 milligrams
- Sodium
- 712 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 2 grams
- Sugar
- 4 grams
- Protein
- 29 grams
- Total: 35 min
- Active: 35 min
Ingredients
1 cup white rice
1 pound medium peeled and deveined shrimp, tails removed
2 teaspoons fresh lime juice, plus wedges for serving
1 teaspoon ground turmeric
Kosher salt and freshly ground pepper
1 tablespoon coconut or vegetable oil
1 small onion, thinly sliced
3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 13.5-ounce can Thai coconut milk
2 plum tomatoes, roughly chopped
1 to 2 serrano chile peppers, halved lengthwise
Fresh cilantro, for topping
Directions
- Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
- Toss the shrimp with the lime juice, 1/2 teaspoon turmeric, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Let marinate 10 to 15 minutes.
- Meanwhile, heat the coconut oil in a large saucepan over medium heat. Add the onion and a big pinch of salt; cook, stirring occasionally, until softened and starting to brown, about 5 minutes. Add the garlic, ginger and remaining 1/2 teaspoon turmeric and cook, stirring, until the garlic starts to soften, about 30 seconds. Add the coconut milk, 1/2 cup water, the tomatoes, serranos, 1/2 teaspoon salt and a few grinds of pepper. Bring to a gentle simmer (do not boil) and cook until the tomatoes and serranos start to soften, about 5 minutes.
- Stir in the shrimp and simmer gently until cooked through, about 3 minutes. Season with salt and pepper. Serve the curry with the rice and top with cilantro. Serve with lime wedges to squeeze on top.