Description
A vibrant and flavorful dish featuring shrimp cooked in a creamy coconut curry sauce, perfect for busy weeknights.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 can (14 ounces) coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 cup jasmine rice, cooked
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and cook until soft and translucent, about 4-5 minutes.
- Stir in minced garlic and grated ginger and cook for 1-2 minutes until fragrant.
- Add curry powder, ground turmeric, ground cumin, and cayenne pepper. Stir to combine and cook for 1 minute.
- Pour in coconut milk and chicken broth, stirring to combine.
- Add fish sauce, lime juice, salt, and black pepper. Bring to a gentle simmer and cook for 5 minutes.
- Add shrimp and cook for 3-4 minutes until they turn pink and opaque.
- Adjust seasoning to taste.
- Remove from heat, stir in cilantro, and serve over jasmine rice.
Notes
For an extra kick, add more cayenne pepper or incorporate fresh vegetables like bell peppers or snap peas.