Description
A flavorful shrimp curry made with coconut milk and spices.
Ingredients
Scale
- 1 lb shrimp (peeled and deveined)
- Kosher salt (to taste)
- 1 tsp pepper (freshly ground)
- 2 tbsp olive oil (split)
- 2 cloves garlic (minced)
- 1 tbsp fresh ginger (minced)
- 1/4 cup onion (diced)
- 1/4 cup green bell pepper (deseeded and diced)
- 1/2 cup tomatoes (deseeded and diced)
- 6 cardamom pods (crushed)
- 3 tbsp curry powder
- 2 tsp Tabasco pepper sauce (or use your favorite hot pepper sauce)
- 1 cup seafood or chicken broth
- 1 cup full-fat coconut milk
- 2 tbsp cilantro (chopped, garnish)
Instructions
- Peel and devein shrimp. Season shrimp with salt and pepper.
- Heat 1 tbsp of oil on medium-high in a cast iron skillet or frying pan. Add the seasoned shrimp and cook until the shrimp just turn pink. Remove and set aside.
- Heat remaining 1 tbsp of oil in cast-iron skillet or frying pan. Add garlic, ginger, onion, bell peppers, and tomato. Cook until tender, about 5 minutes.
- Add cardamom pods, curry powder, and Tabasco (if using). Stir well.
- Add broth and coconut milk to sautéed vegetables and reduce over medium heat for approximately 10 to 15 minutes.
- Return shrimp to broth and simmer for an additional 5 minutes.
Notes
- Plump shrimp is preferred for this recipe.
- You can substitute light coconut milk, but the result will be less rich.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Sauté
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg