Quick Shrimp Curry
This quick and flavorful shrimp curry is made with juicy shrimp simmered in a creamy coconut sauce infused with garlic, ginger, and warm spices. A journey for your taste buds!
This recipe is perfect for weeknights!
It comes together in under 25 minutes and requires just a few ingredients. Feel free to add more greens like spinach or bok choy, though I love the simplicity of this curry! For extra heat, leave the seeds in the jalapeño.
Why make this recipe?
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Quick and convenient: Prepare this delicious curry in under 25 minutes, perfect for busy weeknights.
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Simple ingredients: Made with just a few easy-to-find ingredients for a flavorful, fuss-free meal.
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Fully customizable: Add fresh spinach, bok choy, or any other greens for an even more nutritious dish. You can also include tofu or another protein and adjust the heat to your liking.
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Healthy and flavorful: A comforting dish packed with flavors from South and Southeast Asia, ideal for the whole family.
Cook the rice according to package instructions.
Heat a large skillet over medium heat and add the oil. Sauté the green onions for 1 minute. Add the garlic and ginger and cook for another minute. Stir in the tomato paste, garam masala, and cinnamon. Cook for 1 more minute.
Add the water to deglaze the pan, scraping up any bits from the bottom. Add the jalapeño and coconut milk, stirring to combine.
Bring the mixture to a boil and add the shrimp. Stir well, cover, and cook for 2 minutes.
Stir in the fresh cilantro at the last minute. Serve the curry with rice, topped with extra cilantro, sliced almonds, a squeeze of lime, and a spoonful of yogurt. So good!
Bon appetit and enjoy!
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