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Coconut Shrimp Curry
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Coconut Shrimp Curry

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 4
Author: Jennifer

Ingredients

  • 1 Tbsp olive oil
  • 1 cup finely chopped onion
  • 1/2 teaspoon mild yellow curry powder
  • Pinch of ground cardamom or the seeds from 1 cardamom pod crushed
  • 1/2 teaspoon Kosher salt
  • 1 cup canned coconut milk use regular coconut milk NOT light
  • 1/4 cup water
  • 1 pound raw peeled, deveined shrimp (with or without tail)
  • Cilantro for garnish

Instructions

  • Before doing anything, be sure to defrost your shrimp if you are using frozen shrimp. You can make the sauce while defrosting the shrimp.
  • In a medium sized saute pan, heat the olive oil on a medium heat. Add your chopped onion, and cook until translucent or about 5 minutes. Add in your curry powder, cardamom, and salt and cook for two more minutes.
  • Now add the shrimp to the curry sauce and be sure to spread it out evenly in the pan. Simmer this for about 5 minutes and stir it occasionally, until the shrimp turned from gray to pink and is just cooked through. If you overcook the shrimp, it will turn rubbery, so make sure you don't do that!