Coconut Shrimp Curry

I was on a refrigerator cleaning spree last week so didn’t go grocery shopping. I do this every so often so I can actually clean up all the corners and crevices of the big cold box and start afresh.  On Sunday afternoon when I was planning the lunch, I only saw 1 large red pepper and 1 green pepper in the bottom drawer of the fridge though I had some frozen stuff in the freezer. I took a bag of shrimp out of the freezer and made this lovely lunch of coconut shrimp curry with roasted peppers.

If you love curries with few ingredients but beautiful flavors – then you’re at the right place. The shrimp curry recipe I’m sharing with you today is nothing fancy. But trust me, it is good. Really good! It’s one of the simplest ways I make a seafood curry. And, you would be surprised at how few ingredients this recipe actually needs. The ingredients are blended together and thrown into a pan, left to create its own magic. Then goes a can of coconut milk followed by shrimps, and voila! The cooking process is so quick that I call it a Monday night friendly curry. But don’t be fooled by the ease and simplicity of this dish. This is also an extremely popular recipe among our friends, which means, it gets made a lot in my house for entertaining. The recipe is gluten-free, dairy-free and can easily be made vegan by replacing the prawns with tofu or vegetables.

I start with sizzling the whole spices in oil –  just a couple of green cardamoms, cloves and cinnamon. As soon as the spices hit the hot oil they become aromatic and add a really nice flavor to the final dish. You’re going to have to take my word on it unless you can smell through your screen. It’s a deliciously mild curry, low in calories and high in flavor making it a great addition to healthy recipes.

What to serve with coconut shrimp curry?

My absolute favorite with this curry is brown rice peas pulao and a quick vegetable stir fry or roasted vegetables done in air fryer.  It actually takes longer to cook the brown rice pulao than to prepare the shrimp curry itself. I put rice on the stove first and then start preparing the shrimp curry. That way everything gets cooked at the same time. You can also serve it with white basmati or jasmine rice.  If you are on a lower carb diet I recommend serving this with cauliflower rice, quinoa or millet. Honestly, any cooked grain (or even naan) that you have on hand will go well with the curry.

I hope you give this recipe a try. If you do make sure to tag me #simpleglutenfreekitchen  on Facebook or Instagram so I can see your creation!

Bringing this coconut shrimp curry  to CookBlogShare hosted by Monika @ Everyday Healthy Recipes. com