Ingredients for Easy Coconut Curried Shrimp
- 1 (13.5 ounce) can full-fat coconut milk
- 2 tablespoons red curry paste
- 1 medium onion, finely chopped
- Plum Tomatoes
- Frozen Shrimp
- 1/2 cup chopped celery
- 2 tablespoons chopped green onions
- Fresh Coriander
- Juice of 1 lime
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How to Make Easy Coconut Curried Shrimp
- Pour 1 (13.5 ounce) can of full-fat coconut milk into a large, wide frying pan and set over medium heat.
- Stir in 2 tablespoons of red curry paste (adjust to your spice preference).
- Finely chop 1 medium onion and stir into the sauce.
- Slice 2 medium tomatoes in half.
- Squeeze out and discard the seeds from the tomatoes.
- Coarsely chop the tomatoes and stir into the gently boiling sauce.
- Stir often, uncovered, until the sauce thickens slightly (7-10 minutes). Meanwhile, defrost 1 pound of shrimp according to package directions.
- Pat the shrimp dry with paper towels.
- Once the sauce is almost as thick as you like, stir in the shrimp and 1/2 cup of chopped celery.
- Stir until the shrimp are bright pink (3-5 minutes). Remove from heat.
- Stir in 2 tablespoons of chopped green onions, 1 tablespoon of chopped fresh coriander (cilantro), and the juice of 1 lime.
- Taste and stir in salt or more lime juice to your liking.
- Serve immediately over hot jasmine rice.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
13g
Fat
97g
Carbs
3g
