- For the Shrimp:
- 500 g (1 lb) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and pepper to taste
- For Serving:
- Fresh cilantro, chopped
- Lime wedges
- Cooked rice or naan bread
Instructions:
- Prepare the Coconut Curry Sauce:
- Heat the coconut oil in a large skillet or saucepan over medium heat.
- Add the chopped onion and cook for 3-4 minutes, until softened and translucent.
- Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
- Add the curry powder, ground turmeric, and ground cumin. Stir and cook for about 1 minute to toast the spices. 1. www.slurrp.com www.slurrp.com
- Pour in the coconut milk and bring the mixture to a simmer.
- Add the fish sauce (or soy sauce), lime juice, salt, and pepper. Simmer the sauce for 5-7 minutes, allowing it to thicken slightly. Adjust seasoning to taste.
- Prepare the Shrimp:
- While the sauce is simmering, heat olive oil in a separate skillet over medium-high heat.
- Season the shrimp with salt and pepper.
- Add the shrimp to the skillet and cook for 2-3 minutes per side, or until they are pink and opaque. Be careful not to overcook.
- Combine and Serve:
- Add the cooked shrimp to the coconut curry sauce. Stir to coat the shrimp with the sauce and heat through for 1-2 minutes.
- Garnish with fresh cilantro and serve with cooked rice or naan bread.
Enjoy this delicious and flavorful coconut curry shrimp!
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