Coconut Shrimp Curry
8
10 minutes
25 minutes
This coconut shrimp curry is so delicious and surprisingly easy to make. No need for takeout when you can make this curry in under 30 minutes in your own home. The creamy coconut milk and flavorful aromatic spices pair perfectly with the fresh shrimp. Serve along side of rice or try serving it with our fluffy homemade naan!
Ingredients
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Lancaster No. 12 Skillet
2 lb. extra-large shrimp (peeled and deveined)
1/2 tsp salt
1/2 tsp black pepper (freshly ground)
1/2 tsp cayenne pepper
4 Tbsp lemon juice
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4 Tbsp coconut oil
2 medium onion (chopped)
8 cloves garlic (minced)
3 Tbsp fresh ginger (minced)
1 tsp black pepper (freshly ground)
1 1/2 tsp kosher salt (or to taste)
1 Tbsp turmeric
1 1/2 Tbsp ground coriander
1 Tbsp curry powder
2 (14½ oz) cans of diced tomatoes (or four medium fresh tomatoes)
2 (13½ oz) cans of full fat coconut milk
4 Tbsp cilantro
2 Tbsp parsley (for garnish)
Cooked rice or fresh naan for serving (or serve with both!)
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.
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