loveandlemons5.0
Tomato Coconut Shrimp Curry
Tomato coconut shrimp curry makes a healthy, spicy, and warming meal for winter weeknights. Gluten and dairy free with a vegan option.
👥 2 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
📝 Preparation Steps
1
Before you start the curry, make the cilantro yogurt, and set aside in the refrigerator until you’re ready to serve.
2
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.
3
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.
fresh ginger, minced1 tablespoon
4
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.
diced tomatoes, drained and rinsed1 can
5
Add the shrimp and peas. Continue to cook on low heat until the shrimp is cooked and the peas are warmed through.
6
Remove from the heat, add a squeeze of lime juice, and stir in the cilantro. Taste and adjust seasonings.
Squeeze of lime, plus slices for serving
7
Serve with the basmati rice, cilantro yogurt, and extra lime wedges on the side.
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