Coconut Shrimp Curry
Photo: Jennifer Martine; Styling: Karen Shinto
In just a few minutes, warm spices and creamy coconut milk cook into a rich, satisfying sauce for shrimp and rice.
How to Make It
Step 1
1
Heat oil in a large frying pan over medium heat. Sauté onion until softened, about 2 minutes. Add spices, garlic, and shrimp and cook, stirring, until fragrant, about 2 minutes. Add coconut milk and salt; simmer 10 minutes to meld flavors.
Step 2
2
Spoon curry over rice on plates. Garnish with cilantro.
Step 3
3
Note: Nutritional analysis is per serving.
Ingredients
2 tablespoons olive oil
1 cup chopped onion
1/2 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
1/2 teaspoon paprika
2 tablespoons minced garlic
1 pound peeled and deveined medium shrimp
1 can (13.5 oz.) coconut milk
1 teaspoon kosher salt
3 cups cooked basmati rice
1/4 cup cilantro leaves
Directions
Step 1
1
Heat oil in a large frying pan over medium heat. Sauté onion until softened, about 2 minutes. Add spices, garlic, and shrimp and cook, stirring, until fragrant, about 2 minutes. Add coconut milk and salt; simmer 10 minutes to meld flavors.
Step 2
2
Spoon curry over rice on plates. Garnish with cilantro.
Step 3
3
Note: Nutritional analysis is per serving.
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