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Creamy Coconut Shrimp Curry with Ginger, Turmeric, Garlic, and Warm Spices

Creamy Coconut Shrimp Curry with Ginger, Turmeric, Garlic, and Warm Spices

A vibrant and flavorful shrimp curry cooked in creamy coconut milk, infused with ginger, turmeric, and warm spices, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Main Dish
Cuisine: Asian, Thai
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Large shrimp, peeled and deveined
  • 1 can Coconut milk (13.5 oz)
  • 1 tablespoon Olive oil
  • 1 Medium onion, finely chopped
  • 4 cloves Garlic, minced
  • 1 tablespoon Fresh ginger, grated
  • 1 tablespoon Ground turmeric
  • 1 tablespoon Ground cumin
  • 1 teaspoon Ground coriander
  • 1 teaspoon Chili powder (adjust to taste)
  • to taste Salt and pepper
  • 1 cup Bell peppers, diced (red, yellow, or green)
  • 1 cup Spinach leaves, packed
  • for garnish Fresh cilantro
  • 1 Lime juice
  • for serving Cooked rice or quinoa

Equipment

  • Large skillet
  • Cutting Board

Method
 

Instructions
  1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
  2. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
  3. Add the ground turmeric, cumin, coriander, chili powder, salt, and pepper. Cook the spices for about 1 minute, stirring constantly to enhance their flavors.
  4. Pour in the coconut milk, stirring well to combine with the spices. Bring the mixture to a gentle simmer.
  5. Add the diced bell peppers and cook for 5 minutes, allowing them to soften slightly.
  6. Add the shrimp to the skillet, cooking for about 3-4 minutes until they turn pink and opaque.
  7. Stir in the spinach leaves and cook until wilted, about 1-2 minutes.
  8. Remove the skillet from heat and squeeze in the lime juice. Taste and adjust seasoning if necessary.
  9. Serve the curry over cooked rice or quinoa, garnished with fresh cilantro.

Notes

Feel free to adjust the spiciness by adding more or less chili powder. This dish pairs well with jasmine rice or quinoa.