Simple Shrimp Curry
This delicious curry recipe uses simple ingredients and works well with both Shrimp and Chicken. Easy enough for a quick weeknight dinner.
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Servings: 4 Servings
Calories: 424kcal
Ingredients
- 2 pounds Shrimp defrosted
- 1 tablespoon Olive Oil
- 1 Shallot Chopped (about ½ cup)
- 3 Garlic Cloves chopped
- 1 tablespoon Ginger chopped
- 1 tablespoon Curry Powder
- ¼ teaspoon Red Pepper Flakes optional
- ½ teaspoon Salt to taste
- 1 can Coconut Milk not the lite
- ¾ cup Chicken Broth or vegetable
- 3 teaspoons Cornstarch if needed
- 1 Lime
- 4 teaspoons Sugar
- ½ cup or so Fresh Basil or Cilantro chopped
Instructions
- Heat a large skillet over medium heat. Drizzle a little olive oil in the pan, add the shrimp and season with salt. Stir and cook the shrimp until almost done. Remove the shrimp from the pan and place in a bowl to use later.
- In the same pan add another drizzle of olive oil along with the shallots or onions, garlic, and ginger. Cook for a minute or two. Add the curry powder and red pepper flakes if you are using them. Salt lightly and stir for a minute.
- Next, stir in the coconut milk and slowly start adding the chicken or vegetable broth. If the sauce seems like it will be too thin, add the cornstarch to some of the broth and add to the mixture. Cook and stir for a few minutes until thickened.
- Add juice from ½ - 1 lime, along with the sugar. Stir, and taste. Adjust sugar and salt if needed. Add the shrimp and the fresh basil or cilantro. The shrimp should be thoroughly cooked in a minute or two.
- Serve over rice, noodles, or enjoy as is.
Nutrition
Calories: 424kcal | Carbohydrates: 15g | Protein: 34g | Fat: 27g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 1753mg | Potassium: 591mg | Fiber: 1g | Sugar: 5g | Vitamin A: 628IU | Vitamin C: 11mg | Calcium: 168mg | Iron: 5mg