Shrimp Curry
A quick, creamy shrimp curry with coconut and tomatoes ready in about 15 minutes.
Servings: 8 servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 2 tablespoons curry powder
- 1 cup fish broth
- 3/4 cup canned diced tomatoes blended until smooth
- 1/3 cup coconut cream
- 1 1/2 pounds shrimp tails removed
Instructions
- Add the canned diced tomatoes to a blender and blend until completely smooth; set aside.
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Add the finely chopped onion and cook, stirring occasionally, until softened, about 3–5 minutes.
- Stir in the minced garlic and minced ginger, then add the curry powder and cook, stirring constantly, for about 30 seconds to bloom the spices.
- Pour in the fish broth and the blended tomatoes, bring the mixture to a boil, then reduce heat to low and simmer, covered, for 5 minutes.
- Stir in the coconut cream until incorporated, then add the peeled shrimp and simmer until the shrimp are opaque and cooked through, about 3–5 minutes.
- Remove the skillet from the heat and serve the shrimp curry immediately.
Equipment
- Blender
- Large Skillet
- spatula or wooden spoon
- Measuring cups and spoons
Notes
- Leftovers can be stored in the refrigerator, covered, for up to five days.
- To freeze, place cooled curry in an airtight container and store for up to 6 months.
- To reheat, microwave briefly or warm in a small saucepan until heated through.