Coconut Shrimp Curry
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Ingredients
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Lancaster No. 12 Skillet
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2 lb. extra-large shrimp (peeled and deveined)
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1/2 tsp salt
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1/2 tsp black pepper (freshly ground )
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1/2 tsp cayenne pepper
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4 Tbsp lemon juice
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4 Tbsp coconut oil
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2 medium onion (chopped)
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8 cloves garlic (minced)
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3 Tbsp fresh ginger (minced)
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1 tsp black pepper (freshly ground)
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1 1/2 tsp kosher salt (or to taste)
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1 Tbsp turmeric
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1 1/2 Tbsp ground coriander
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1 Tbsp curry powder
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2 (14½ oz) cans of diced tomatoes (or four medium fresh tomatoes)
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2 (13½ oz) cans of full fat coconut milk
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4 Tbsp cilantro
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2 Tbsp parsley (for garnish)
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Cooked rice or fresh naan for serving (or serve with both!)
Tools:
Marinade for shrimp:
Curry Sauce:
Directions
In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10-60 minutes.
While the shrimp is marinating, heat the oil in a No. 12 skillet. Add the onion until the onion softens and becomes translucent, about 2 or 3 minutes . Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute or until the spices become fragrant.
Add the diced tomatoes with juices and the coconut milk. Stir and bring to a boil. Cook for about 15 minutes, stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 4 minutes or until the shrimp is pink and cooked through.
Serve over hot rice and garnish with parsley.