Indian Shrimp
A flavorful Indian shrimp curry with coconut milk, aromatic spices, and fresh cilantro, perfect for a quick, vibrant meal that pairs well with puff pastry or rice.
Ingredients
- 1 1/2 lb. shrimp, peeled and deveined ⓘ
- 5 Tbsp. vegetable oil ⓘ
- 1 1/2 c. onions, finely chopped ⓘ
- 1 tsp. garlic, chopped ⓘ
- 1 Tbsp. fresh ginger, crushed or grated ⓘ
- 1 green chili, seeded and chopped ⓘ
- 1 Tbsp. ground coriander ⓘ
- 2 c. coconut milk, unsweetened ⓘ
- 1 tsp. salt ⓘ
- 1 Tbsp. fresh coriander (cilantro), chopped ⓘ
Instructions
- Heat the vegetable oil in a heavy saucepan and add the chopped onions until they are golden brown.
- Reduce the heat and add chopped garlic, crushed ginger, and chopped green chili; sauté for an additional minute.
- Add ground coriander, turmeric, coconut milk, and salt to the saucepan.
- Cook the sauce until it thickens, approximately 10 minutes, stirring frequently.
- Stir in the shrimp and simmer until they are cooked through and turn pink, approximately 5 to 7 minutes.
- Do not overcook the shrimp.
- Stir in the chopped fresh coriander (cilantro) and serve on puff pastry squares.
Nutrition & Diet Analysis (per serving)
591
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).