Shrimp Curry
Make sure you have all of your ingredients ready and table set before cooking; this goes together very quickly. You can serve this over rice or noodles if desired.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4 servings
Ingredients
- 1 tablespooncanola oil
- 2 tablespoonsgreen curry paste
- 1 13.5-ounce cancoconut cream
- 2 tablespoonssugar
- 4 kaffir lime leaves (chopper)
- 2 tablespoonslime juice
- 1 tablespoontamari
- 1 tablespooncanola oil
- 1 poundpeeled and deveined tail-on raw medium shrimp
- 1 1/2 cupschopped yellow onion
- 1 1/3 cupschopped bell pepper
- 2 cupsfresh pineapple chunks
- 1/4 cupchopped fresh cilantro leaves
- 1/4 cupchopped fresh basil
- 1/4 cupcilantro
- 1/3 cupthinly sliced green onions
- 1/4 cupsalted roasted peanuts
Instructions
- 1
Heat the oil in a medium saucepan over medium-high heat. Add the curry paste; cook, constantly stirring for 1 minute. Add coconut cream, sugar, and lime leaves, bring to a boil. Reduce the heat and simmer until slightly thickened, about 5 minutes. Remove from heat; stir in the lime juice and tamari.
- 2
Heat oil in a wok or skillet over high heat. Add the shrimp; stir-fry until opaque, 4 minutes. Remove to a plate. Add the onion and bell pepper to the pan. Cook, often stirring, for 2 to 3 minutes. Add the curry mixture, shrimp, pineapple, cilantro, and basil. Cook until the sauce thickens.
- 3
Divide the curry evenly among four bowls. Top with cilantro, green onions, and peanuts.
Nutrition (per serving)
668
Calories
31g
Protein
36g
Carbs
49g
Fat
7g
Fiber
436mg
Sodium