Shrimp Curry in 20 Minutes

Instead of shrimp, you can use, tofu, chicken, pork, or more vegetables. Want to add more flavor? Increase the amount of curry, add some chopped chilies, or add more cayenne, fish sauce or soy sauce. If you like you bell peppers cooked softer, add them to the onions and garlic when you first start making the curry.

Prep Time15

Cook Time15

Total Time30

Servings: Servings

Calories: 363kcal

Ingredients

1 Tablespoon (15 ml) vegetable oil
1/2 medium onion , diced
3 cloves garlic , minced or crushed
1 inch (2.5 cm) knob ginger , minced
2 Tablespoons (30 ml) curry powder
1/4 teaspoon (1.25 ml) ground cayenne , optional, or to personal taste
14 ounces (400 ml) coconut milk
1 cup (240 ml) chicken stock
1-2 Tablespoons (15 ml) fish sauce or soy sauce
1 pound (454 g) raw shrimp , peeled and deveined
1 small bell pepper , chopped
1 medium zucchini , chopped
salt , to taste
black pepper , to taste
chopped fresh Thai basil and/or cilantro , optional
Lime wedges , optional

Instructions

Heat the oil in a large saucepan on medium-high heat. When heated, add the onions, garlic, and ginger. Stirring often, cook until onions are softened.
Stir in the curry powder and cayenne. Pour in the coconut milk, chicken stock, and fish sauce/soy sauce. Combine to break up all lumps of spices.
Bring to a boil, then immediately reduce heat to low. Simmer for about 5 minutes.
Add the shrimp, bell peppers, and zucchini. Simmer for about 5 minutes, or until shrimp is cooked through and zucchini is tender. Taste for flavor season with salt and pepper, if desired.
Optional - Garnish with basil and/or cilantro and serve with lime wedges. The curry is great served with rice, baguette slices or rolls, blanched zucchini noodles, or rice noodles or pasta.

Course: Main Course

Cuisine: American, Asian

Nutrition