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Shrimp Curry

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Servings: 0 servings
Course: Main Course
Ingredients Method

Ingredients
  

For the marinade
  • 1 lb shrimp, peeled and deveined I love the Argentian shrimp from Trader Joe's
  • good pinch of salt and pepper
  • 1 tbsp olive oil
  • juice from a small lemon ▢1 tbsp fresh ginger minced▢½ tsp turmeric▢1 tsp ground coriander1 tsp cumin▢2!/tsp curry powder▢14.5 oz diced tomatoes▢13.5 oz coconut milk▢2 tbsp cilantro for garnish (or parsley)salt and pepper▢cooked rice for serving
For the sauce
  • 1 small/medium onion, diced
  • 2 cloves of garlic minced
  • 1 tbsp freshly grated ginger sub 1 tsp ground ginger if you don't have fresh
  • 1 tsp ground coriander
  • 2 tsp curry powder
  • 1/2 tsp turmeric
  • 1 can (14.5oz) diced tomatoes I like the fire roasted for more flavor
  • 1 can coconut milk full fat is best
  • Juice from 1 large lime extra lime for rice if you have it
  • small handful fresh cilantro
  • 1 cup dried rice I prefer white rice for fast cooking and best texture

Method
 

  1. Start by cooking the rice. White rice should take about 15 minutes. When it's done cooking I like to stir through a little fresh lime juice and a little cilantro. Totally optional
  2. While you get the rice cooking, marinate the shrimp. In a medium bowl, stir the olive oil, lemon juice, and salt and pepper. Toss the shrimp and set in the fridge while you get the sauce cooked.
  3. In a larger skillet, saute the onion with a little oil for several minutes until soft. Stir in the ginger (if using fresh) and garlic for 30 seconds. Stir in the seasonings with a large dash of salt. Stir for 30 seconds. Add the diced tomatoes and coconut milk. Stir. Bring to a boil then reduce and cook for about 8-10 minutes, until the sauce thickens up.
  4. Stir in the shrimp, they only take a couple minutes to cook and turn pink. If using precooked shrimp just toss in and warm up. Stir through the cilantro and lime juice at the end.
  5. Serve over warm rice and enjoy!
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