Recipe courtesy of Bobby Deen
Coconut Shrimp Curry
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 2 teaspoons canola oil
  • 1 pound large shrimp, peeled and deveined
  • Kosher salt
  • 1 small onion, finely chopped
  • One 2-inch piece fresh ginger, peeled and chopped
  • 3 cloves garlic, chopped
  • 1 plum tomato, finely chopped
  • 2 tablespoons red curry paste
  • 1 cup light coconut milk
  • 1/2 cup low-sodium chicken broth
  • 1 cup frozen petit peas
  • 1/4 cup roughly chopped fresh cilantro

Directions

Heat the oil in a large non-stick skillet over medium-high heat. Season the shrimp with salt and add to the skillet. Cook, stirring frequently, until the shrimp are opaque and cooked through, 3 to 4 minutes. Remove to a plate. 

Reduce the heat to medium and add the onion, ginger and garlic, and cook, stirring, until soft, about 4 minutes. Add the tomato and cook until it begins to break down, about 2 minutes. Add the curry paste and stir constantly for 1 minute. Add the coconut milk and chicken broth, scrapping up any browned bits of curry on the bottom of the pan. Bring to a boil, reduce to a simmer and cook for 5 minutes. Stir in the cooked shrimp and peas and simmer for 2 minutes. Sprinkle with chopped the cilantro before serving.

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