Tomato Coconut Shrimp Curry
Serves: 2
  • 1 recipe Cilantro Yogurt
  • ½ tablespoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon turmeric
  • ½ teaspoon brown mustard seeds
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon cayenne
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon coconut oil
  • ½ onion, diced
  • 1 garlic clove, minced
  • 1 tablespoon fresh ginger, minced
  • 1 can diced tomatoes, drained and rinsed
  • ½ cup full-fat coconut milk
  • ¼ cup water
  • ½ pound shrimp, shelled & deveined
  • ½ cup peas
  • Squeeze of lime, plus slices for serving
  • ½ cup chopped cilantro
  • Steamed basmati rice, for serving
  1. Before you start the curry, make the cilantro yogurt, and set aside in the refrigerator until you’re ready to serve.
  2. Next, in a small bowl, measure out your dry spices (coriander, cumin, turmeric, brown mustard seeds, cinnamon, and cayenne), so you have them ready to go.
  3. In a large skillet, heat the oils over medium heat. Add the onions and a few pinches of salt, and cook, stirring, until translucent and lightly browned (about 3 minutes). Add the garlic, ginger, and dry spices. Stir and cook until fragrant, about 30 seconds.
  4. Add the tomatoes and stir and cook for 1 minute. Add the coconut milk and water. Bring to a bubbling simmer and then reduce heat. Simmer on low heat, stirring, for about 3-5 more minutes. The sauce should reduce and thicken, but not burn.
  5. Add the shrimp and peas. Continue to cook on low heat until the shrimp is cooked and the peas are warmed through.
  6. Remove from the heat, add a squeeze of lime juice, and stir in the cilantro. Taste and adjust seasonings.
  7. Serve with the basmati rice, cilantro yogurt, and extra lime wedges on the side.
Recipe by Love and Lemons at