Coconut Shrimp Curry Bowl
Elevate your dining experience with this Coconut Shrimp Curry Bowl Recipe, a delightful fusion of creamy coconut milk and bold spices that delivers a taste of the tropics. This dish is not only quick to prepare, taking just 15 minutes of prep time, but it also allows for customization with your favorite vegetables or tofu for a plant-based twist. With each bite, you’ll enjoy a harmonious blend of flavors that makes this bowl perfect for weeknight dinners or special gatherings. Plus, cleanup is a breeze!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Stovetop
- Cuisine: Tropical
Ingredients
Scale
- 500g shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 red chili, sliced
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp paprika
- 1 can (400ml) coconut milk
- 1 tbsp tomato paste
- Fresh cilantro for garnish
- 1 cup jasmine or basmati rice
- 2 cups water
- Pinch of salt
Instructions
- Cook jasmine or basmati rice in salted water until fluffy.
- In a large frying pan, heat olive oil over medium heat and sauté chopped onion until soft.
- Add minced garlic, grated ginger, and sliced red chili; cook for 2-3 minutes until fragrant.
- Stir in curry powder, turmeric, and paprika before adding tomato paste and coconut milk; mix well.
- Simmer the mixture for about 5 minutes to meld flavors.
- Add shrimp and season with salt and pepper; cook for about 4-5 minutes until shrimp are pink and cooked through.
- Serve the curry over rice and garnish with fresh cilantro.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 490
- Sugar: 6g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 160mg
Find it online: https://cookingwithmia.com/coconut-shrimp-curry-bowl-recipe/