Stupid-Easy Recipe for Coconut Shrimp Curry (#1 Top-Rated)

This is a perfect recipe for those busy weeknights when you’re in the mood for something a bit adventurous, yet are crunched for time and need dinner on the table in minutes. Set yourself up for success by keeping the magic seasoning — curry leaves — on hand in the refrigerator or freezer. (If you don’t have the curry leaves, you can sub fresh basil; the dish will taste quite different but will still be delicious.) For serving, start a pot of basmati rice when you start the curry.

Satisfy your sweet tooth with this easy-to-make recipe for Coconut Shrimp Curry.

1. Info for Coconut Shrimp Curry

• Cook Time: 35 min
• Total Time: 35 min
• Servings: 4
• Calories: 366.58 kcal

2. Ingredients for Coconut Shrimp Curry

• 1/2 red onion (medium)
• 2 1/2 inches fresh ginger
• 2 garlic cloves
• 2 fresh Thai chilies (or 1 fresh serrano chili)
• 1/2 lemon
• 2 tomatoes (medium)
• 2 Tbsp. canola oil
• 10 fresh curry leaves
• 1/2 tsp. black mustard seeds (or brown)
• 1 tsp. salt
• 1 tsp. ground turmeric
• 1/2 tsp. cayenne (optional)
• 1 1/2 lb. peeled, deveined medium shrimp (31-40 per lb. with tails, thawed if frozen)
• 13.5 oz. coconut milk (1 can, shaken well)
• 2 Tbsp. lemon juice
• Cilantro leaves (for serving)
• Steamed basmati rice (for serving)

3. Directions:

3.1 Prep

Finely chop the onion. Scrape the ginger with a spoon to remove peel. Finely grate ginger, or mince it along with garlic. Cut the chilies into long, thin slices. Slice the lemon into 1/2 inch rounds. Finely chop the tomatoes.

3.2 Stove

Heat the oil in a cast-iron skillet over medium heat. When pan and oil are hot, add the curry leaves and mustard seeds. As they sputter, add onion and lemon. Cook, stirring often, until onion begins to turn golden, about 5 minutes.

Add the ginger-garlic paste, Thai chilies, salt, and turmeric to pan and stir well, then stir in tomatoes. Cover pan tightly and cook on medium heat until tomatoes soften and are broken down somewhat, about 5 minutes.

Stir in the cayenne, if using, along with the shrimp and coconut milk. Increase heat to high and cook curry uncovered, stirring occasionally, until shrimp are opaque and cooked through, 3-5 minutes.

3.3 Serve

Squeeze the lemon juice into curry and stir. Scatter the cilantro leaves on top. Serve curry, including curry leaves from the sauce, in bowls over steamed basmati rice.

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