Tomato-Coconut Shrimp Curry

Tomato-Coconut Shrimp Curry

This tomato-coconut shrimp curry is a quick and healthy rendition of traditional Indian curry. Simple enough to make for a weekday dinner yet sophisticated enough to serve to dinner guests.

The combination of light and creamy coconut milk combined with sweet tomatoes, earthy garlic, aromatic curry powder, and a hint of lime makes this light and fresh curry a show-stopper, and not to mention a quick and healthy family meal.

Tomato-Coconut Shrimp Curry

I was first introduced to curry back in the early 1990’s when I lived in London, England. I lived in the outskirts of central London (Zone 3 to be exact!) in a predominantly south-central Asian area where the streets were lined with traditional Indian restaurants.

Nowadays, I often find myself reminiscing about the pungent aroma coming from the restaurants and homes and how the smell of curry and coriander filled the streets.

You see, back then I didn’t have the same appreciation for Indian food as I do now, partially because my love for food was only beginning to evolve, and also because I had (and still have) an extreme aversion to coriander.

After all these years I have come to the realization that had I been just a bit more adventurous, I wouldn’t have missed out on a such a delicious and authentic cuisine.

Tomato-Coconut Shrimp Curry

Fast forward to the present.

Now that my palate has evolved, I have come to love a good curry (but not coriander!). I’ve been making up for all those years of denying this amazing cuisine by making my own (knock-off) renditions, like this super easy tomato-coconut shrimp curry.

This 30-minute dish has a much simpler flavour profile than traditional curry-because, let’s be honest, most of the ingredients required to make a traditional curry are probably not stocked in your pantry or fridge on a regular basis, and a traditional curry most likely takes more than 30 minutes to prepare!

Tomato-Coconut Shrimp Curry

Although the list of ingredients may not be as lengthy and the recipe may not be as labour intensive and time-consuming as traditional curry recipes, this tomato-coconut shrimp curry is equally rich and delicious!

The earthy, aromatic flavours will make your kitchen smell amazing-and who knows, perhaps a roaming pedestrian might have the pleasure of getting a delicious whiff of the aromatic scent escaping from your kitchen windows!

Tomato-Coconut Shrimp Curry

If you try this recipe (and love it!) be sure to snap a pic and tag me onInstagram with #bitesforfoodies so I can see your creation!

Tomato-Coconut Shrimp Curry

2016-06-02
: Serves 4
: 5 min
: 20 min

This tomato-coconut shrimp curry is a quick and healthy rendition of traditional Indian curry. Simple enough to make for a weekday dinner yet sophisticated enough to serve to dinner guests. The combination of light and creamy coconut milk combined with sweet tomatoes, earthy garlic, aromatic curry powder, and a hint of lime makes this light and fresh curry …

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Tomato-Coconut Shrimp Curry
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5
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Ingredients
    1 tbs. sunflower oil
  • 1 tbs. butter
  • 1 small onion, finely diced
  • 1-2 garlic cloves, finely minced
  • 1 tsp. ground turmeric
  • 1 tbs. mild curry powder
  • 1 cup tomato puree
  • 1 cup canned coconut milk
  • 1 tbs. fresh lime juice
  • 1/2 tsp. sugar
  • 450 g raw shrimp (about 30-40 shrimp) , peeled and de-veined
  • Sea salt to taste
  • 4 cups cooked jasmine or basmatti rice
Directions

Heat oil in a medium frying pan on medium heat for 2 minutes. Add the onion and garlic and saute for 5-7 minutes or until translucent. Stir in the spices and cook for 2 minutes.

Add the tomato puree, water, and coconut milk (be sure to shake the can before opening to ensure the cream and water are combined) and continue to cook uncovered on medium to medium-low heat for 15-20 minutes or until thickened.

Stir in the shrimp and cook for about 5 minutes or until the shrimp have turned light pink in colour.

Serve over a bed of jasmine or basmati rice garnished with freshly chopped scallions or cilantro and a dash of fresh lime juice.

Tomato-Coconut Shrimp Curry

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