Easy Shrimp Curry Recipe
This easy shrimp curry recipe is made with coconut cream and ready in just 10 minutes. This one-pot dinner recipe is low-carb and dairy-free.
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp curry powder
- 1 cup fish broth
- 3/4 cup canned diced tomatoes, blended
- 1/3 cup coconut cream
- 1 1/2 lbs shrimp, tails removed
Add the canned diced tomatoes into a blender and blend until silky smooth.
In a large skillet, add the olive oil. Once hot, add the onion and cook for several minutes. Add the garlic, ginger, and curry powder and pan fry for 30-seconds.
Add the fish broth and blended diced tomatoes and bring to a boil. Once boiling, reduce to low, cover and let everything simmer for 5 minutes.
Stir through the coconut cream then Add the shrimp and simmer until fully cooked through.
Remove the curry off the heat and serve immediately.
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days.
TO FREEZE: Place the cooled curry in an airtight container and store it in the freezer for up to 6 months.
TO REHEAT: Either microwave the curry for 30-40 seconds or in a small saucepan until warm.
Serving 1serving | Calories 154kcal | Carbohydrates 5g | Protein 18g | Fat 8g | Sodium 136mg | Potassium 357mg | Fiber 2g | Vitamin A 42IU | Vitamin 4mg | Calcium 76mg | Iron 1mg | Net Carbs 3g