10-Minute Shrimp Curry
Ingredients
The base
-
2
tablespoons
olive oil
-
1
large
onion, finely chopped
-
2
cloves
garlic, minced
-
1
tablespoon
ginger, minced
-
2
tablespoons
curry powder
-
1
cup
fish broth
-
¾
cup
canned diced tomatoes, blended
-
⅓
cup
coconut cream
The protein
-
1½
pounds
shrimp, tails removed
Seasoning
-
to taste
salt
-
to taste
black pepper
Instructions
- Blend the canned diced tomatoes until smooth.
- Heat olive oil in a large skillet over medium heat, then add the onion and cook until soft.
- Add garlic, ginger, and curry powder to the skillet and pan-fry for 30 seconds.
- Pour in the fish broth and blended tomatoes, bringing the mixture to a boil, then reduce heat and simmer for 5 minutes.
- Stir in the coconut cream and add the shrimp, simmering until the shrimp are cooked through.
- Remove from heat and serve immediately.
Nutrition Facts (estimated)
Servings
8 servings
Calories
154
Total fat
8g
Total carbohydrates
5g
Total protein
18g
Sodium
136mg
Cholesterol
0mg
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