How to Make Shrimp Curry
- cook TIME 13 mins
- prep TIME 10 mins
- total TIME 23 mins
Ingredients (20)
- 12 oz shrimp peeled and deveined, equals 23 oz unpeeled
- 4 oz yellow onion diced
- 3 oz tomatoes chopped
- 2 tbsp heavy cream
- 1/4 cup coconut milk
- 1/2 cup unsalted chicken broth
- 1 tbsp lime juice
- 3 1/2 cups cooked medium-grain white rice
- 1/4 tsp cumin powder
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper powder
- 2 tbsp olive oil
- 2 tbsp garlic minced
- 1/2 tbsp ginger grated
- 1/2 tsp ground black pepper
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1/2 tsp coriander powder
- 2 tsp traditional Dijon mustard
- 2 tbsp cilantro chopped
INSTRUCTIONS
Heat 2 tbsp olive oil in a large pan or skillet over medium heat. Add 2 tbsp garlic and 1/2 tbsp ginger and sauté for 30 seconds until fragrant.
Add 4 oz diced yellow onion and sauté until soft (about 2 minutes).
Add 12 oz peeled and deveined shrimp and quickly sear until it turns slightly pink, then continue to add 3 oz chopped tomatoes and stir for 2 minutes.
Add 1/2 tsp ground black pepper, 1/2 tsp cayenne pepper powder, 1/2 tsp turmeric powder, 1/2 tsp salt, 1/4 tsp cumin powder, 1/2 tsp paprika, 1/2 tsp coriander powder, 1 tbsp lime juice, and 2 tsp Dijon mustard to the sautéeing skillet. Toss and stir occasionally for 3 minutes.
Then add 1/2 cup unsalted chicken broth, 2 tbsp heavy cream, and 1/4 cup coconut milk. Reduce to low heat and cook for 5 minutes.
Remove the curry from heat and portion it out onto serving plates. Garnish with 2 tbsp chopped cilantro and enjoy it hot with 3 1/2 cups cooked medium-grain white rice.
