Coconut Curry Shrimp

Name: Coconut Curry Shrimp
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian, Indian
Ingredients: 2lbs - shrimp, peeled and deveined; 2 tbsp - extra virgin olive oil; 1½ each - yellow onion, sliced into strips; 2 each - bell peppers, sliced into strips; 1 tbsp - garlic, minced; 1 tsp - fresh ginger, minced (or ¼ tsp of ground ginger); 1 lb - Russet or Yukon Gold potatoes, peeled and diced; 6 tbsp - curry powder; 1 tsp - ground cumin; ¼ tsp - cayenne pepper (or 2 fresh scotch bonnet peppers, diced); 4 each - fresh thyme sprigs (or 1 tsp of dried thyme); 1 (14 oz) can - coconut milk; 1½ cups - seafood stock (or chicken stock); 1 tbsp - salt (plus additional to taste); 1 tsp - ground black pepper (plus additional to taste); 1 tbsp - fresh cilantro, roughly chopped; 2 cups basmati rice uncooked

6 steps

Prep:10minCook:30min

Updated at: Tue, 28 Nov 2023 14:53:13 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories433.3 kcal (22%)

Total Fat15.8 g (23%)

Carbs46.3 g (18%)

Sugars2.8 g (3%)

Protein28.5 g (57%)

Sodium1066.4 mg (53%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 lbsshrimp

peeled and deveined

2 Tbspextra virgin olive oil

1.5yellow onion

sliced into strips

2bell peppers

sliced into strips

1 Tbspgarlic minced

1 tspfresh ginger

minced, or 1/4 tsp of ground ginger

1 lbRusset potatoes

or Yukon Gold, peeled and diced

6 Tbspcurry powder

1 tspground cumin

¼ tspcayenne pepper

or 2 fresh scotch bonnet peppers, diced

4fresh thyme sprigs

or 1 tsp of dried thyme

1 x 14 ozcan coconut milk

1 ½ cupsseafood stock

or chicken stock

1 Tbspsalt

plus additional to taste

1 tspground black pepper

plus additional to taste

1 Tbspfresh cilantro

roughly chopped

2 cupsbasmati rice

uncooked

Instructions

Step 1

In a small bowl, season the shrimp with 1 tbsp of salt, 1 tsp of ground black pepper, and 2 tbsp of curry powder. Mix and refrigerate for later use.

Step 2

Heat 2 tbsp of EVOO in a large pot on medium-high heat. When the oil is hot, add the onions and peppers. Saute them both until soft making sure to mix occasionally (about 5 - 8 minutes).

Step 3

Add the minced garlic and ginger. Mix and cook until aroma (about 2 minutes). Add the remaining curry powder, cumin, and cayenne pepper. Turn the heat down to medium. Allow the spices to fry for 2 - 3 minutes. Mix occasionally.

Step 4

Add the coconut milk, stock or water, and thyme sprigs. Mix and allow the mixture to come to a boil. Add the potatoes and cover the pot. Allow the potatoes to cook until tender (about 5 - 7 minutes).

Step 5

When the potatoes are tender, taste for seasoning. Season to taste with salt and ground black pepper. When the sauce is seasoned to your liking, add the seasoned shrimp, mix, and cover.

Step 6

When the shrimp are pink and fully cooked (about 5 minutes), turn off the heat. Taste again for seasoning. Add fresh cilantro and mix. Serve over rice and enjoy!

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