Coconut Curry Shrimp
Active Time: 20 minutes | Total Time: 20 minutes | Serves 4 | Gluten Free
- 1 tablespoon grated fresh ginger
- 1 clove garlic, finely chopped
- 1 jalapeño, seeded and cut into small pieces
- 2 teaspoons ground coriander
- 1 teaspoon curry powder
- 2 tablespoons tomato paste
- ½ cup coconut milk
- 3 tablespoons canola oil
- ½ teaspoon kosher salt
- 1¼ pounds peeled and deveined medium shrimp
- Basmati or brown rice for serving
- Fresh cilantro leaves for garnish
Prep all of your ingredients before you start cooking: Grate the ginger and finely chop the garlic. Cut the jalapeño in quarters lengthwise, then cut out the seeds and white membranes. Cut the jalapeño crosswise into small pieces. Measure the coriander and curry into a small bowl. Open the can of tomato paste. Shake the can of coconut milk or whisk it to make sure it’s emulsified, then measure the coconut milk.
In a large skillet, heat the oil over medium heat. Add the ginger, garlic, jalapeño, coriander, and curry and cook, stirring, for 30 seconds. Add the tomato paste and cook, stirring, for 1 minute. Add the coconut milk and salt and whisk in to combine (it will be thick). Whisk in some water to thin it out to a more saucy consistency (3 to 4 tablespoons). Let it simmer for 1 minute.
Add the shrimp in a single layer and gently cook, turning half way through, until opaque throughout, about 4 minutes (you can cut into one to make sure it’s cooked).
Serve over rice and sprinkle with cilantro leaves.
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