I was craving curry this week, so I found this old favorite recipe. Super easy and quick to make. And as all of my recipes, healthy. Take a break from grilling and enjoy some curry!
Creamy Shrimp Curry
- Prep time: 15 mins
- Cook time: 15 mins
- Total time: 30 mins
Ingredients
1 lb 3 oz large shrimp
2 tbsp vegetable oil
1 yellow onion
2 garlic cloves
1-inch piece fresh ginger
1 tbsp ground coriander
1 tbsp ground cumin
½ tspground turmeric
¾ cups plus 2 tbsp coconut milk
½ cup vegetable stock
Grated zest and juice of 1 lime
¼ cup fresh coriander leaves
Pinch of salt and pepper
Basmati rice
Directions
Wash and peel the shrimp and set to the side.
Grate the zest and squeeze the juice out of the lime. Set to the side.
Chop the coriander leaves finely and set to the side.
Put on the rice to cook following the direction on the packaging.
Cut the onion in half and slice it finely.
Slice the garlic finely.
Peel the ginger and chop it finely.
Heat the oil in a large saucepan and cook the onion, garlic and ginger for about 4-5 minutes.
Add the coriander, cumin and turmeric and cook, stirring for about 1 minute.
Pour in the coconut milk and vegetable stock and bring to a boil. Reduce the heat and simmer for about 2 to 3 minutes.
Stir in the shrimp and lime zest and juice and let simmer for another 2 minutes or until the shrimp are heated through. Be careful not to overcook the shrimp.
Add the coriander leaves and season with salt and pepper to taste.
Serve immediately with rice.
Enjoy!