Coconut Shrimp Curry
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Shrimp are seared and simmered in a silky coconut-cream curry sauce with shallot, garlic, bell pepper, lime, and curry paste. Serve over hot jasmine rice with cilantro and extra lime.
- Time
- 35 minutes
- Cuisine
- Southeast Asian
Ingredients
- 1 g
- 25 g
- 120 g
- 400 g
- 65 g
Weights are estimates. Together, the ingredients weigh about 1.07 kg before cooking, which is about 265 g per serving.
Steps
Season the shrimp with salt, black pepper, and smoked paprika.
Heat olive oil in a pan and sear the shrimp until just pink. Remove the shrimp from the pan.
In the same pan, sauté the diced shallot until soft.
Add the garlic to the pan.
Add the sliced red bell pepper and cook for a few minutes.
Stir in the curry paste and let it cook in the heat until fragrant.
Deglaze the pan with the chicken broth.
Add the coconut cream and simmer until the sauce is silky and slightly thick.
Squeeze fresh lime into the curry. Add red pepper flakes if desired.
Return the shrimp to the pan and simmer until coated.
Serve over hot jasmine rice with cilantro and extra lime.
Notes
The source does not specify quantities for several ingredients, the can size of the coconut cream, or instructions for preparing the jasmine rice.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 455
- Protein
- 31 g
- Carbs
- 10 g
- Fat
- 34 g
- Fiber
- 1 g
Where the calories come from
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