Shrimp Curry
This delicious shrimp curry with coconut rice is packed with flavor and spice. With easy instructions, this chef-created dish will be a new favorite!
Servings: 6 people
Ingredients
For the Shrimp Curry:
- 1 tablespoon unsalted butter
- 1 onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 cup green beans 1 inch pieces
- 3 cloves garlic chopped
- 20 jumbo shrimp deveined
- 4 tablespoons curry paste I used Tikka Curry Paste, but others would work too
- ½ cup mango chutney
- 1 tablespoon oil
For the Coconut Rice:
- 12 oz light coconut milk or regular if you want a treat!
- 1 ¼ cups water
- 1 pinch salt
- 1 cup jasmine rice uncooked
Instructions
Prepare the Rice:
- In a saucepan, combine all of the ingredients for the rice. Bring to a boil on the stove over medium heat. Cover, reduce heat to low, and simmer for 20-25 minutes or until rice is tender and most of the liquid has been absorbed.
Prepare the Curry:
- Thaw the shrimp in ice water if frozen. While the rice cooks, devein the shrimp, rinse, and pat dry with a paper towel. Set aside.
- Melt butter in a skillet over medium heat. Sauté the green beans, onions, and peppers until the onions are translucent and the peppers are tender.
- Add the garlic and sauté until it is just beginning to brown.
- Add the curry paste to the pan. Stir to coat.
- Add the mango chutney, stir well to combine, and taste the sauce. You can add more curry or salt to taste.
- Add shrimp to the pan and stir. Simmer until the shrimp is fully cooked, about 3-4 minutes per side.
- Serve over a bed of coconut rice.
Notes
Technique - Watch your shrimp. Shrimp can become overcooked easily, so be sure to remain attentive when cooking your shrimp. It won't take more than 3-4 minutes per side until it is opaque and cooked through.
Variations - Coconut shrimp curry: To make this a Thai coconut shrimp curry recipe, add canned coconut milk to the curry sauce along with Thai red curry paste.
Storage - Store leftover shrimp curry in an airtight container in the fridge for 3-4 days. Store the curry and rice separately. Freeze separately.
Nutrition
Calories: 359kcal | Carbohydrates: 53g | Protein: 13g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 448mg | Potassium: 281mg | Fiber: 3g | Sugar: 17g | Vitamin A: 2575IU | Vitamin C: 49mg | Calcium: 83mg | Iron: 1mg