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Coconut Curry Shrimp
Preparation
10 minutes
Cooking
20 minutes
Portions
4 servings
Spice up your weekday meals with this Coconut curry shrimp! This dish is not only easy to make, but it’s also very tasty and healthy!
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 small yellow onion, finely chopped
- 2 tsp (10 ml) fresh ginger, grated
- 3 garlic cloves, finely chopped
- 2 tsp (10 ml) curry powder
- Salt, pepper
- ½ cup (125 ml) canned crushed tomatoes
- ¾ cup (190 ml) coconut milk
- 1 lb (454 g) medium shrimps, shelled and deveined
- The juice of ½ lime
- Fresh cilantro leaves (for garnish)
Preparation
In a large The Rock pan, at a medium heat setting, soften the onions in olive oil for about 5 minutes. Add ginger, garlic and curry powder and cook for 2 minutes. Season with salt and pepper. Add tomatoes and coconut milk; stir well. Cover and bring to a boil. Adjust heat to medium-low, stir and simmer, covered, for about 5 to 7 minutes. Add shrimps and cook, covered, for about 5 minutes. Add lime juice, adjust seasoning and sprinkle with cilantro leaves.
