Tomato Coconut Shrimp Curry
This Tomato Coconut Shrimp Curry is a vibrant blend of creamy coconut, tangy tomatoes, and succulent shrimp that’s ready in just [insert cooking time]. The rich, velvety sauce hugs tender shrimp, creating a harmony of textures that’s both comforting and indulgent.
Ingredients
Ingredients for Cilantro Yogurt
- ½ tablespoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon brown mustard seeds
- ⅛ teaspoon cinnamon
- ⅛ teaspoon cayenne
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon coconut oil
- ½ onion, diced
- 1 clove garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can diced tomatoes, drained and rinsed
- ½ cup full-fat coconut milk
- ¼ cup water
- ½ pound shrimp, shelled & deveined
- ½ cup peas
- Squeeze of lime, plus slices for serving
- ½ cup chopped cilantro
- Steamed basmati rice, for serving
Instructions
- Before you start the curry, make the cilantro yogurt, and set aside in the refrigerator until you’re ready to serve.
- Next, in a small bowl, measure out your dry spices (coriander, cumin, turmeric, brown mustard seeds, cinnamon, and cayenne), so you have them ready to go.
- In a large skillet, heat the oils over medium heat. Add the onions and a few pinches of salt, and cook, stirring, until translucent and lightly browned (about 3 minutes).
- Add the garlic, ginger, and dry spices. Stir and cook until fragrant, about 30 seconds.
- Add the tomatoes and stir and cook for 1 minute.
- Add the coconut milk and water. Bring to a bubbling simmer and then reduce heat. Simmer on low heat, stirring, for about 3-5 more minutes. The sauce should reduce and thicken, but not burn.
- Add the shrimp and peas. Continue to cook on low heat until the shrimp is cooked and the peas are warmed through.
- Remove from the heat, add a squeeze of lime juice, and stir in the cilantro. Taste and adjust seasonings.
- Serve with the basmati rice, cilantro yogurt, and extra lime wedges on the side.
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