shrimp and curry so why not combine two of our favorite things into one delicious
This is a
super easy one pot recipe that you can make for any week night dinner.
will make you wanting more. We have made this recipe over and over again it’s
so addicting, creamy and flavourful you won’t have any leftovers although this
holds up well for lunch the next day and will sure make all your colleagues
This is a
perfect meal to serve when you’re looking for a healthy weeknight alternative
that taste amazing, isn’t too complicated to make and doesn’t require hours in
this dish with coconut jasmine rice (store bought because we know your all
busy!) but you could easily serve this with brown rice or quinoa and even
cauliflower rice for some low carb options.
If you try
this recipe, don’t forget to share and tag us on insta! @thecommunalfeast
A quick &easy shrimp curry recipe made with coconut milk and warming spices which make for an incredibly flavourful meal, truly addicting, healthy and one the entire family will love!
Author: the communal feast
1lbsextra-large shrimpdeveined and shelled
1½tablespoonfresh lemon juice
sprinkle of cayenne pepper
sprinkle of garlic powder
pinchof salt and pepper
1red bell pepperdiced
3clovesof garlic minced
2tbspfresh minced ginger
114 oz can diced tomatoes with juice
114 oz can unsweetened coconut milk
1tbspcrushed red pepper flakes
Salt and pepper to taste
Large handful of frozen peasunthawed
Cooked rice for serving –we used store bought coconut jasmine rice sometimes to save time
1tbspfresh cilantro or parsley for garnish
Toasted chopped peanuts -optional
Baguette for dipping –optional if gluten free
1. In a bowl mix together the shrimp marinate ingredients and add shrimp, cover with plastic wrap and let sit for 15 minutes in the refrigerator.
2. While shrimp is marinating, add coconut oil to a large skillet and place over medium heat. Add diced onion and red pepper and cook for 4 minutes or until vegetables soften. Stir in garlic and sauté for an additional minute.
3. Next add fresh ginger, coriander, curry powder and turmeric. Stir and cook for an additional minute.
4. Next add tomatoes with juices, stir and simmer for about 15 minutes.
5. Next add coconut milk and stir, let simmer for an additional 10 minutes. Taste and season with salt and pepper and crushed red pepper flakes to your liking.
6. Lastly add the peas and shrimp with marinade juices and simmer for a few additional minutes until shrimp is pink and cooked through. Serve with cooked rice and garnish with fresh cilantro or parsley and toasted peanuts
The reason to simmer the tomatoes for a while is to cook them enough so they aren’t too acidic. Feel free to add more curry, turmeric and curry powder to your liking