Indian Shrimp Curry recipe

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Ingredients

2 tablespoons peanut oil
½ sweet onion, minced
2 cloves garlic, chopped
1 teaspoon ground ginger
1 teaspoon ground cumin
1 ½ teaspoons ground turmeric
1 teaspoon paprika
½ teaspoon red chili powder
1 (14.5 ounce) can chopped tomatoes
1 (14 ounce) can coconut milk
1 teaspoon salt
1 pound cooked and peeled shrimp
2 tablespoons chopped fresh cilantro

Nutrition Info

416.2 calories
carbohydrate: 10.9 g
cholesterol: 146 mg
fat: 32.1 g
fiber: 2.9 g
protein: 23 g
saturatedFat: 20.5 g
servingSize: -
sodium: 930.4 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a large skillet over medium heat, cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet, season with salt.

  2. Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture, cook another 1 minute before serving.

Recipe Yield

4 servings

Recipe Note

This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.

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