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Coconut Milk Shrimp Curry with Ginger and Fresh Cilantro

Coconut Milk Shrimp Curry with Ginger and Fresh Cilantro

A creamy and flavorful shrimp curry made with coconut milk, ginger, and fresh cilantro, perfect for serving over rice or quinoa.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Shrimp, peeled and deveined
  • 1 can (13.5 oz) Coconut milk
  • 2 tablespoons Olive oil
  • 1 medium Onion, finely chopped
  • 3 cloves Garlic, minced
  • 1 tablespoon Fresh ginger, grated
  • 1 medium Red bell pepper, sliced
  • 1 medium Green bell pepper, sliced
  • 2 tablespoons Curry powder
  • 1 teaspoon Turmeric
  • 1 teaspoon Cumin
  • Salt and pepper, to taste
  • 1 tablespoon Lime juice
  • Fresh cilantro, chopped, for garnish
  • Cooked rice or quinoa, for serving

Equipment

  • Large skillet
  • Measuring Cups and Spoons

Method
 

Instructions
  1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until fragrant.
  3. Add the sliced red and green bell peppers to the skillet. Sauté for about 3-4 minutes until the peppers begin to soften.
  4. Sprinkle in the curry powder, turmeric, and cumin. Stir well to coat the vegetables with the spices and cook for another minute.
  5. Pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
  6. Add the shrimp to the skillet, ensuring they are submerged in the sauce. Cook for 5-7 minutes, or until the shrimp are pink and opaque.
  7. Season with salt, pepper, and lime juice to taste. Give it a final stir.
  8. Remove from heat and garnish with chopped fresh cilantro.
  9. Serve hot over cooked rice or quinoa, and enjoy your delicious Coconut Milk Shrimp Curry!

Notes

Feel free to adjust the spices according to your taste. This dish pairs well with jasmine rice or quinoa.