Curry Shrimp in Coconut Milk
A tasty recipe for a quick curry shrimp in coconut milk over rice, plus a preview of Philadelphia's Caribbean Cuisine Week
Ingredients
- 2 14 oz cans lite coconut milk divided
- 1.5 cups uncooked rice or about 1 can full
- 2 tablespoons unsalted butter
- 1 cup onion chopped
- 1 1/2 tablespoons curry powder
- 1/2 cup bell peppers diced
- 1/2 cup plum tomatoes diced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme chopped
- 1 1/2 tablespoons sugar
- 1 pound medium shrimp peeled and deveined
Instructions
- Shake both cans of coconut milk well. Add one can of coconut milk to a small pot over medium-high heat. Fill the empty can with water and add that to the pot. Measure out your dried rice with the same can and add to the pot. Cover and bring to a boil. When boiling, lower the heat to low and let simmer until the liquid is completely absorbed, about 15-20 minutes.2 14 oz cans lite coconut milk, 1.5 cups uncooked rice
- While waiting for the rice to cook, heat a large saute pan with ~1 inch sides over medium heat. Add the butter. When melted, add the 1 1/2 tablespoons curry powder and stir. Cook for 1-2 minutes.2 tablespoons unsalted butter, 1 1/2 tablespoons curry powder
- Add the chopped onion, bell peppers, and tomatoes. Cook for 3-5 minutes, stirring to coat in the curry seasoning.1 cup onion, 1/2 cup bell peppers, 1/2 cup plum tomatoes
- Add the other can of coconut milk, sugar, and thyme and season with 1/8 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil.2 14 oz cans lite coconut milk, 1 1/2 tablespoons sugar, 1 teaspoon fresh thyme
- Lower the heat and simmer until reduced by about half, or 10 minutes.
- Sprinkle the shrimp with the remaining 1/8 teaspoon salt and pepper. Add the shrimp to the pan and stir to coat in the sauce. Cover and cook for 3-5 minutes, or until the shrimp turn pink.1 pound medium shrimp
- Serve over the coconut rice.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!