Description
A delightful dish that brings vibrant flavors and warmth to the table, combining succulent shrimp with a rich coconut milk sauce and fragrant spices.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 tbsp ghee or oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/4 tsp chili powder (optional)
- 1/2 cup diced tomatoes
- 1 (14 oz) can coconut milk
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice, for serving
Instructions
- In a skillet, heat the ghee or oil over medium heat. Sauté the chopped onion until it is soft. Then, add the minced garlic, grated ginger, and spices. Cook for an additional 1-2 minutes until fragrant.
- Add the diced tomatoes to the skillet and cook down for 3-4 minutes. Pour in the coconut milk and bring the mixture to a gentle simmer.
- Add the shrimp to the sauce and cook for 4-5 minutes until the shrimp turn pink and are cooked through.
- Adjust salt to taste. Serve the curry hot with cooked basmati rice and garnish with fresh cilantro.
Notes
Use fresh shrimp for the best flavor and texture. You can adjust the spice levels to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 160mg
Keywords: shrimp, curry, Indian cuisine, coconut milk, quick dinner