Easy Coconut Shrimp Curry

Name: Easy Coconut Shrimp Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 Tbsp olive oil; 1 cup finely chopped onion; 1/2 teaspoon mild yellow curry powder; Pinch of ground cardamom or the seeds from 1 cardamom pod, crushed; 1/2 teaspoon Kosher salt; 1 cup canned coconut milk (use regular coconut milk NOT light); 1/4 cup water; 1 pound raw, peeled, deveined shrimp (with or without tail); Cilantro for garnish

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 4

Author : Elise Bauer

Ingredients

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1 Tbsp olive oil1 cup finely chopped onion1/2 teaspoon mild yellow curry powderPinch of ground cardamom or the seeds from 1 cardamom pod, crushed1/2 teaspoon Kosher salt1 cup canned coconut milk (use regular coconut milk NOT light)1/4 cup water1 pound raw, peeled, deveined shrimp (with or without tail)Cilantro for garnish

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Instructions

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Step 1

If you haven't already defrosted your shrimp, if using frozen, do that while you prepare the sauce. The shrimp will be thawed and ready to cook by the time the sauce is done.

Step 2

Sauté onion, curry, cardamom: Heat olive oil in a medium sized sauté pan on medium heat. Add the chopped onion. Cook until translucent, about 5 minutes. Add the curry powder, cardamom, and salt. Cook for two more minutes.

Step 3

Add coconut milk and water, simmer: Add the coconut milk and water, simmer for 5 to 10 minutes.

Step 4

Add shrimp: Add the shrimp to the curry sauce and spread out evenly in the pan. Simmer for 5 minutes, stirring occasionally, until the shrimp has turned from grey to pink and is just cooked through. Do not overcook or the shrimp will be rubbery. Serve with cilantro for garnish. Serve with basmati rice or better yet, coconut basmati rice.