Ingredients
For the Curry:
1 lb (450 g) large shrimp, peeled and deveined 🦐
1 tablespoon olive oil
1 small onion, finely chopped 🧅
3 garlic cloves, minced 🧄
1 teaspoon fresh ginger, grated 🫚
1 teaspoon ground turmeric
1 teaspoon curry powder
1/2 teaspoon paprika
1/4 teaspoon chili flakes (optional, for heat)
1 (14 oz) can coconut milk 🥥
1/2 cup diced tomatoes (canned or fresh) 🍅
1 tablespoon lime juice 🍋
Salt and black pepper to taste
For Garnishing:
Fresh cilantro, chopped 🌿
Lime wedges 🍋
Optional Additions:
1 cup spinach, roughly chopped 🥬
1/2 cup red bell pepper, sliced
Directions
1. Sauté the Aromatics:
Heat olive oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté until softened, about 5 minutes.
Stir in the garlic, ginger, turmeric, curry powder, paprika, and chili flakes. Cook for 1–2 minutes until fragrant.
2. Build the Curry Base:
Add the coconut milk and diced tomatoes to the skillet, stirring to combine.
Bring the mixture to a gentle simmer and season with salt and black pepper.
3. Cook the Shrimp:
Add the shrimp to the simmering curry and cook for 5–6 minutes, or until they turn pink and opaque.
If using spinach or bell peppers, stir them in during the last 2–3 minutes of cooking.
4. Add Lime and Garnish:
Stir in the lime juice and adjust seasoning as needed.
Garnish with fresh cilantro and serve immediately with steamed rice or naan bread.
Tips for Success:
Use full-fat coconut milk for a richer curry.
Substitute shrimp with chicken, tofu, or chickpeas for variations.
Add a splash of fish sauce for an authentic flavor boost.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Servings: 4
