Indian Shrimp Curry

This shrimp curry features tender prawns in a richly flavored coconut-tomato sauce that's delicious served over hot cooked rice for an easy dinner.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 416 Calories

Ingredients

• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1 (14 ounce) can coconut milk
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 2 cloves garlic, chopped
• 2 tablespoons chopped fresh cilantro
• 1 pound cooked and peeled shrimp
• 2 tablespoons peanut oil
• 1 (14.5 ounce) can chopped tomatoes
• 0.5 teaspoon red chili powder
• 1.5 teaspoons ground turmeric
• 0.5 sweet onion, minced

Recipe Instructions

Step 1

Heat peanut oil in a large skillet over medium heat; cook and stir onion in hot oil until translucent, about 5 minutes. Remove the skillet from heat and allow to cool slightly, about 2 minutes.

Step 2

Add garlic, turmeric, ginger, cumin, paprika, and chile powder to onion in the skillet; stir over low heat to bloom spices, about 30 seconds. Stir in tomatoes, coconut milk, and salt. Bring to a boil for 1 minute, then reduce heat and simmer, stirring occasionally, for 10 minutes.

Step 3

Stir in shrimp and cilantro; simmer until shrimp turns opaque, about 1 minute.