Tomato coconut shrimp curry makes a healthy, spicy, and warming meal for winter weeknights. Gluten and dairy free with a vegan option.
I feel funny posting this one because I know a decent amount of you readers are from London. I’ll let you know that the last time I was in London I ate my weight in curries. And when I came home from that trip I didn’t step foot into an Indian restaurant for at least a year. I knew that the local places I once frequented just wouldn’t compare. (This kind of all-or-nothing behavior drives Jack absolutely up the wall). However, I did take to making more Indian-inspired dishes at home.
A few nights ago I had some leftover coconut milk that I wanted to use up. And I had this yogurt sauce leftover (from yesterday’s post). So coconut curry it was…. made up entirely of ingredients that I already had in my kitchen (always love when that happens).
If you’re not into shrimp, feel free to use tofu, chickpeas, and whatever combination of vegetables you like. The sauce here is super versatile and really delicious with the cilantro-yogurt sauce. I realize the ingredient list looks long here, but once you just measure out the spices, the rest comes together rather quickly.
Adapted from Food & Wine.
Tomato Coconut Shrimp Curry
- 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
- Before you start the curry, make the cilantro yogurt, and set aside in the refrigerator until you’re ready to serve.
- 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.
- 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.
- 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.
- Add the shrimp and peas. Continue to cook on low heat until the shrimp is cooked and the peas are warmed through.
- Remove from the heat, add a squeeze of lime juice, and stir in the cilantro. Taste and adjust seasonings.
- Serve with the basmati rice, cilantro yogurt, and extra lime wedges on the side.