The Pioneer Woman Tasty Kitchen
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Coconut Shrimp Curry

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

A fast delicious curry dish, loved even by curry haters!

Ingredients

  • FOR THE SHRIMP:
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • ⅛ teaspoons Cayenne Pepper
  • 2 Tablespoons Lemon Juice
  • 1 pound Jumbo Shrimp, Peeled And Deveined
  • FOR THE SAUCE:
  • 1 Tablespoon Oil, Use Canola Or Peanut
  • 1  Red Onion, Diced
  • 1 Tablespoon Minced Fresh Ginger
  • 1 teaspoon Black Pepper
  • 1 teaspoon Salt
  • ½ teaspoons Minced Garlic
  • 2 teaspoons Ground Coriander
  • ½ teaspoons Turmeric
  • 1 teaspoon Curry Powder
  • 14-½ ounces, fluid Can Diced Tomatoes, Undrained
  • 13-½ ounces, fluid Can Coconut Milk
  • 1 cup Cilantro, Chopped
  • Hot Cooked Brown Rice

Preparation

1. Combine the ingredients for the shrimp in a bowl and toss to combine. Set the bowl aside and let it marinate for 15 minutes or longer (if longer, you may want to refrigerate).

2. While shrimp is marinating, heat oil over medium until very hot. Add the onion and cook for 2 minutes. Add in the ginger, pepper, salt, garlic, coriander, turmeric and curry powder and stir well. Cook for another 5 minutes, or until the onions are cooked through and translucent.

3. Pour in the diced tomatoes and bring to a boil. Simmer for 5-10 minutes, stirring frequently. Pour in the coconut milk, bring sauce to a boil and add in the shrimp and marinade. Continue cooking for 2-4 minutes longer, until the shrimp is light pink and cooked through. Add the cilantro and stir to combine. Serve over brown rice.

Adapted from: Mel’s Kitchen Cafe.

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One Review

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Avatar of hiswife

hiswife on 8.17.2013

Just fantastic! We used light coconut milk and it still turned out great! We’ll be keeping this one!

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