South Asian-inspired · curry
Coconut Shrimp Curry
Shrimp and vegetables simmer briefly in a golden coconut curry sauce that is ready before the rice cools.
Total time30 min
Hands-on20 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Heat oil in a deep skillet. Cook onion and bell pepper with 1/2 teaspoon salt until tender, 6 minutes.
- 02
Stir in curry powder for 30 seconds, then add coconut milk and 1/2 cup water. Simmer for 6 minutes.
- 03
Add shrimp and peas. Simmer gently until the shrimp are opaque and curled, 4 to 5 minutes.
- 04
Finish with lime juice and cilantro. Serve with rice.
Make it work
Useful swaps
- Use cubed firm tofu instead of shrimp for a vegan curry.
- Baby spinach can replace the peas.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
