Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, coconut shrimp curry. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice. Reduce the heat to medium-low and pour in the coconut milk, stirring to combine. Add honey, salt, and lime juice, and allow the sauce to heat up until bubbling gently.

Coconut Shrimp Curry is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Coconut Shrimp Curry is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have coconut shrimp curry using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Coconut Shrimp Curry:

1. Prepare 1/3 cup dried or fresh cilantro
2. Get 1/4 cup Granulated garlic
3. Get 13 oz coconut milk (i used golden star)
4. Make ready 1 cup sliced cherry tomatoes
5. Get pink himalyan rock salt (trader joes selles it)
6. Prepare 1/3 cup curry powder
7. Make ready 1/3 cup turmeric powder
8. Take 1 tsp red curry paste
9. Take 1/4 cup lime juice
10. Make ready 1 lb shrimp ( i used trader joe's red argentina peeled and devained)
11. Take 1 tbsp 1 Good Glob of coconut oil

Slowly bring to a low boil over low heat. This tasty shrimp curry is blanketed in the most luscious coconut red curry sauce and full of so much flavor! It's quick, easy, and crazy delicious! This sassy shrimp curry cooks up super fast but magically tastes like it's slow simmered for hours.

Steps to make Coconut Shrimp Curry:

1. Mix together in a microwave safe bowl cilantro, curry, turmeric,garlic powder and whisk that together
2. After you've whisked the dry ingredients add the coconut milk, lime juice, red curry paste and the sliced cherry tomatoes and stir that around. It should have a light orange color when combined.
3. Place your curry soup stuff, in the microwave for 4min 30sec on high.
4. Check your mixture to see if it is piping hot throughout. You may have to reheat and stir it a few more times depending, on you microwave
5. Next in a medium sized nonstick pan, heat table spoon of coconut oil on med heat. ( if you don't have a nonstick pan just coat the pan heavily with oil and keep the temp low so the shrimp won't burn
6. Reduce the heat if your oil is melting to fast and add your shrimp. Feel free to add more oil, it'll give your shrimp more flavor.
7. While cooking shrimp check periodically, to make sure they do not over cook. For red argentina shrimp just follow directions on package.
8. Once your shrimp is cooked completley add shrimp and juices to your curry mixture, and let them steap together for 5 min.
9. Add rice or quinoa if desired and enjoy :D

It's quick, easy, and crazy delicious! This sassy shrimp curry cooks up super fast but magically tastes like it's slow simmered for hours. A coconut curry sauce made with minimal ingredients simmers around tender shrimp makes for an incredible dinner. You'll be surprised at how GOOD this is! Make this shrimp curry even more spectacular and serve it with super soft Naan bread to mop up the sauce!

So that is going to wrap it up for this exceptional food coconut shrimp curry recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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