Coconut Curry Shrimp Bowls
These coconut curry shrimp bowls are very versatile, and delicious over steamed rice. Be sure to spoon over extra sauce! Garnish with cilantro and a bit of lime and extra hot sauce if you like it spicy!
Ingredients
- 680 grams Raw Shrimp, peeled and deveined
- 400 ml coconut milk
- 2-3 tsp garam masala (or other curry blend)
- 2 cloves garlic, minced
- 1-2 tbsp ginger
- 1/3 whole onion, chopped
- 1-2 tbsp coconut oil
- 2 tbsp butter
- 1/2 serrano pepper or other hot pepper to taste, chopped fine
- 6-10 cherry or grape tomatoes chopped
- 1/2 tsp tumeric (optional)
- 1 tsp sugar (to taste)
- salt (to taste)
- cilantro (to taste)
- Lime (garnish, optional)
- shredded purple cabbage (optional)
- cooked steamed rice (to serve with)
Instructions
- In a large pan over medium heat, melt some coconut oil. Add in your chopped onion and cook for a few minutes. Add in your garlic, ginger, hot pepper and garam masala.
- Cook a minute or so then add in your shrimp and tomato and butter.
- Cook the shrimp for a few minutes then pour in your coconut milk and tumeric.
- Stir and cook until the shrimp is just finished (pink and just firm).
- Season with a little salt and a bit of sugar to taste
- Serve over rice with shredded cabbage on the side.
- Garnish with cilantro, lime and extra hot sauce.