The Pioneer Woman Tasty Kitchen
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Easy Shrimp in Curry Cream Sauce

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Level: Easy

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Description

A few teeny shortcuts yield delicious curry in 20 minutes or so, but feels fancy enough for a weekend. Get to it!

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Tomato Paste
  • 2 Tablespoons Yellow Curry Powder
  • 1 Tablespoon Chili-garlic Paste
  • 1 can (13 1/2 Oz. Size) Coconut Milk
  • 2 teaspoons Fish Sauce
  • 1 pound Shrimp, Peeled, Deveined, Tails Off
  • ¼ cups Heavy Cream
  • Lime Wedges And Cilantro Leaves For Serving

Preparation

Preheat a skillet to medium heat with olive oil, tomato paste, curry powder, and chili garlic paste. Stir to combine for 2 minutes.

When the spice mixture is fragrant, add coconut milk and fish sauce and stir to combine. Let curry simmer and bubble for 5–10 minutes until thickened and reduced by half.

Add shrimp in a single layer and let cook for 90 seconds. Add cream to skillet and stir just to combine, then turn heat off. This should give the shrimp 2–3 minutes of cooking time, which is all they need.

Taste the curry and add more salt or fish sauce to your preference. Serve as desired with lime wedges and cilantro. Enjoy!

Serving ideas:
1. Over rice or noodles
2. With bread or naan for dunking
3. Over shredded cabbage for a low-carb option
4. On small plates for an appetizer
5. On toasted baguette as crostini

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