Plump shrimp simmer in a creamy coconut curry sauce for a flavorful dinner ready in 30 minutes.
Ingredients
- 1 lb shrimp
- 1 tbsp coconut oil
- 1 onion
- 3 garlic cloves
- 1 tbsp curry powder
- 1 can coconut milk
- 1 can diced tomatoes
- 1 lime
- Cilantro
Instructions
- Heat oil and soften onion.
- Add garlic and curry powder.
- Stir in coconut milk and tomatoes.
- Simmer 10 minutes.
- Add shrimp.
- Cook 4 to 5 minutes.
- Finish with lime and cilantro.
Professional Notes
- Read the complete recipe before starting and measure all ingredients in advance.
- Times are estimates; use appearance, texture and safe internal temperature to confirm doneness.
- Fish should be opaque and flake easily; shrimp should be opaque and firm.
Storage and Reheating
Cool leftovers promptly, refrigerate in a covered container, and use within 3 to 4 days. Reheat applicable leftovers to 165°F (74°C).
Leer esta receta en español: Camarones al curry con leche de coco
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