Friday, January 7, 2011

Shrimp Curry

This is a quick and easy curry recipe. To speed things up, I use jarred ginger and garlic. The cayenne gives it a great spicy flavor and perfect dimension. If you prefer a milder flavor, cut back on the cayenne, but I don't recommend cutting it out altogether. This is great served over seasoned roasted vegetables, steaming vegetables incorporates too much liquid for this meal.

Adapted from Food&Wine Magazine's 2002 Cookbook.

Serves 4.

3 Tbsp coconut oil
1 med onion, coarsely chopped
1 Tbsp grated peeled fresh ginger
1 1/2 tsp minced garlic
1 1/2 Tbsp curry powder
1 cup unsweetened coconut milk
1 cup chicken stock
1 1/2 pounds shelled and deveined medium shrimp
sea salt
cayenne pepper
2 Tbsp finely chopped mint
1/2 tsp finely grated lemon zest

  1. Heat the oil in a large, deep skillet. Add the onion and cook over medium heat, stirring occasionally, until softened and just beginning to brown, about 7 minutes.
  2. Reduce heat to low and add the ginger, garlic, and curry. Be careful because the ginger will spatter if the heat is too high. Once spices are integrated, cook over medium heat, stirring until fragrant, about 2 minutes.
  3. Add the coconut milk and stock and simmer over medium heat until reduced by one third and thickened, about 8 minutes.
  4. Add the shrimp. Season with salt and cayenne, to taste, and simmer over medium heat until the shrimp are pink and cooked through, about 5 minutes. Remove from heat.
  5. Stir in the mint and lemon zest and serve in deep bowls.


  1. I just made this tonight! It was DELICIOUS! I served it over some cauliflower "rice." Thank you! I can't wait to try some more of your recipes!

  2. I'm glad you enjoyed it Amanda! I am a big fan of curries. If you liked this one, you will also like the asian coconut milk shrimp with curried cauliflower recipe. I appreciate your nice comments!

  3. I have been in a food rut for a while so decided to do some shopping to try a few of your recipes over the next couple of weeks. I made this one tonight and it was super easy and tasted great. I served it with sweet potatoes on the side, but ended up putting the sweet potatoes in the curry itself and that worked out well. I like the idea of cauliflower rice, though--will have to try that next time.

  4. Glad you liked it, Michelle! This is one of the recipes I recommend to people looking for a quick weeknight meal. Easy, fast, and tasty! Thanks for the great comments. Just curious, did M & R eat it, too?

  5. We have a policy of requiring the kids to "try" (one atom will do) everything we are serving each night. So they did try a very small amount, but claimed they did not like it. How they can make the assessment with such a teeny tiny bite, I will never know. But our pediatrician made a big point to them that it's important to try new food every time it's served, even if the last time they didn't like it, so they WILL be getting another chance at this one ;-)

  6. Made this tonight because I was craving curry, but wanted something easy...this was perfect! Great flavor!

    1. So glad you liked it, April! Thanks for the nice comments!

  7. I made this tonight and it was a big hit with me and my 10 year old. Delicious and super easy. Definitely going into the regular rotation.

    1. I'm so glad you both liked it, Annie! Thanks for letting me know!