Coconut Shrimp Curry
Photo: Jennifer Martine; Styling: Karen Shinto
YieldsServes 4Total Time20 mins
AuthorVikashni Prasad, Hayward, CA,
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.

Coconut Shrimp Curry