Coconut Shrimp Curry Recipe
Coconut Shrimp Curry Recipe
Ingredients:
- coconut or canola oil
- 1 shallot, thinly sliced
- 1 garlic clove, finely diced
- 1 tablespoon curry powder
- 1 cup potatoes, diced into small cubes
- 1 small can coconut milk (about 6-8 ounces)
- 1 can of milk (use the empty coconut milk can to measure)
- 8 ounces shrimp, peeled and deveined
- 1 medium tomato, diced
- 1 tablespoon tomato paste
- 1 tablespoon honey or sugar
- 1-2 teaspoons chili powder, or to taste
- 3/4 cup frozen peas
- salt and pepper, to taste
Directions:
- In a large pan, heat oil and add curry powder, cook for about two minutes. Stir in garlic and shallot and cook for a minute. Mix in potatoes, then stir together with coconut milk and regular milk. Add shrimp, tomatoes, tomato paste, honey and chili powder. Cover and simmer for about 30 minutes, stirring occasionally.
- Add frozen peas and cook for a few more minutes. Season with salt and pepper to taste. Serve with basmati or brown rice.
Total Time: 45 minutes
Yield: 4 servings
