Description
Coconut Shrimp Curry Bowl Recipe is a creamy and satisfying dish that combines tender shrimp with aromatic spices and rich coconut milk. Perfect for any occasion, this recipe is quick to prepare and bursting with flavor. Serve it over fluffy rice for a complete meal that will impress your family and friends. Customize the dish by adding seasonal vegetables or swapping shrimp for tofu, ensuring it caters to various dietary preferences. With just a few simple ingredients and straightforward steps, you’ll create a delicious curry bowl in no time!
Ingredients
Scale
- 500g shrimp, peeled & deveined
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 red chili, sliced
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp paprika
- 1 can (400ml) coconut milk
- 1 tbsp tomato paste
- Salt & pepper to taste
- Fresh cilantro for garnish
- 1 cup jasmine or basmati rice
- 2 cups water
- Pinch of salt
Instructions
- Cook the rice: In a pot, bring 2 cups of water to a boil. Add 1 cup of rice and a pinch of salt. Reduce heat, cover, and simmer until the water is absorbed and the rice is tender.
- Prepare the curry base: Heat olive oil in a large frying pan over medium heat. Sauté onion until soft (3-4 minutes), then add garlic, ginger, and chili; cook for another 2-3 minutes.
- Add spices and coconut milk: Stir in curry powder, turmeric, and paprika; cook for 30 seconds. Mix in tomato paste followed by coconut milk; stir well and let simmer on low heat for about 5 minutes.
- Cook the shrimp: Add shrimp to the pan; season with salt and pepper. Cook for approximately 4-5 minutes until shrimp turn pink.
- Serve: Plate the curry over rice and garnish with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 530
- Sugar: 6g
- Sodium: 710mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 220mg
Keywords: For added nutrition, include vegetables like spinach or bell peppers. Substitute shrimp with tofu for a plant-based version. Adjust chili levels based on your spice preference.