Coconut Shrimp Curry
This is really easy and super delicious recipe. You can get it ready in 30 minutes.
While shrimps are cooking, put jasmine rice in pressure cooker. Brown rice works great too.
INGREDIENTS
For Shrimp Marinade
▢ 1 lb extra-large shrimp peeled and deveined
▢ 1/4 tsp salt
▢ 1/4 tsp black pepper freshly ground
▢ 1/4 tsp cayenne pepper
▢ 2 tbsp lemon juice
For the sauce
▢ 1 tbsp coconut oil
▢ 1 medium onion chopped
▢ 3 cloves garlic minced
▢ 1 tbsp fresh ginger minced
▢ 1/2 tsp black pepper freshly ground
▢ 1/2 tsp salt or to taste
▢ 1/2 tsp turmeric
▢ 2 tsp ground coriander
▢ 1 tsp curry powder
▢ 14.5 oz diced tomatoes
▢ 13.5 oz coconut milk
▢ 2 tbsp cilantro for garnish (or parsley)
▢ cooked rice for serving
INSTRUCTIONS
In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
Serve over hot rice and garnish with cilantro or parsley.
While shrimps are cooking, put jasmine rice in pressure cooker. Brown rice works great too.
INGREDIENTS
For Shrimp Marinade
▢ 1 lb extra-large shrimp peeled and deveined
▢ 1/4 tsp salt
▢ 1/4 tsp black pepper freshly ground
▢ 1/4 tsp cayenne pepper
▢ 2 tbsp lemon juice
For the sauce
▢ 1 tbsp coconut oil
▢ 1 medium onion chopped
▢ 3 cloves garlic minced
▢ 1 tbsp fresh ginger minced
▢ 1/2 tsp black pepper freshly ground
▢ 1/2 tsp salt or to taste
▢ 1/2 tsp turmeric
▢ 2 tsp ground coriander
▢ 1 tsp curry powder
▢ 14.5 oz diced tomatoes
▢ 13.5 oz coconut milk
▢ 2 tbsp cilantro for garnish (or parsley)
▢ cooked rice for serving
INSTRUCTIONS
In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
Serve over hot rice and garnish with cilantro or parsley.