Rating: 4.5 stars
338 Ratings
  • 5 star values: 208
  • 4 star values: 93
  • 3 star values: 30
  • 2 star values: 5
  • 1 star values: 2

This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.

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  • Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.

Editor's Note:

Use Indian-style chile powder or ground red chiles for this recipe, not the Mexican spice blend.

Nutrition Facts

416 calories; protein 23g; carbohydrates 10.9g; fat 32.1g; cholesterol 146mg; sodium 930.4mg. Full Nutrition
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