Dinner · Fish
Coconut Shrimp Curry
A mild, creamy curry of shrimp, bell pepper and spinach in coconut milk, ready in 30 minutes.
⏱ 30 min (10 min prep, 20 min cooking)
🍽 Serves 4 · about 1 1/4 cups with rice
quickfreezer friendlyleftovers
gluten freedairy free
ContainsCrustacean shellfish. Check the labels on what you buy; brands differ.
Ingredients
Curry
- 1 tbsp Vegetable oil (soybean)
- 1 Yellow onion, chopped
- 1 Red bell pepper, sliced
- 3 clove Garlic, minced
- 1 tbsp Fresh ginger, peeled and grated
- 1 tbsp Curry powder
- ½ tsp Ground turmeric
- ½ tsp Table salt
- 1 can Coconut milk (canned)
- ½ cup Diced tomatoes
- 1½ lb Shrimp, raw, peeled, large, deveined
- 3 cup Baby spinach, packed
- 2 tbsp Lime juice (bottled)
- ¼ cup Fresh cilantro, chopped
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large deep skillet, wooden spoon.
- Heat the oil in a large deep skillet over medium heat. Cook the onion and pepper 5 minutes, until soft.
- Add the garlic, ginger, curry powder, turmeric and salt and stir 1 minute.
- Stir in the coconut milk and tomatoes. Simmer 5 minutes to blend the flavors.
- Add the shrimp and simmer 3 to 4 minutes, stirring, until pink and opaque all the way through.
- Stir in the spinach until wilted. Add the lime juice and top with cilantro. Serve with rice.
Make aheadCook the sauce through step 3 up to 2 days ahead. Reheat to a simmer and add the shrimp.
❄️ FreezerFreeze the sauce without shrimp for up to 3 months. Thaw, bring to a simmer and add raw shrimp.
↺ LeftoversReheat gently to 165°F and serve over rice.
🧒 With kidsThis curry is mild. Serve with extra rice and cucumber slices.
Gluten-free swapCheck the curry powder label.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.