“This is a subtle yet richly flavored curry that compliments shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.” - by Jacqueline B
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and chili powder to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt. Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.
Nutrition
Amount Per Serving (4 total)
- Calories
- 416 cal
- 21%
- Fat
- 32.1 g
- 49%
- Carbs
- 10.9 g
- 4%
Based on a 2,000 calorie diet
Share It
Reviews (68)
Rate This Recipe
"Holy Cow!!! This was amazing! I am so happy to have found this recipe because it really is authentic tasting. I will probably increase the spice by 1/2 next time, because I want even more of that in..." See moredian flavor. Thank you so much."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
