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Coconut Curry Shrimp Bowls

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! 
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Servings: 4
Course: Main Course
Ingredients Method

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)

Method
 

  1. 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.
  2. Cook a minute or so then add in your shrimp and tomato and butter.
  3. Cook the shrimp for a few minutes then pour in your coconut milk and tumeric.
  4. Stir and cook until the shrimp is just finished (pink and just firm).
  5. Season with a little salt and a bit of sugar to taste
  6. Serve over rice with shredded cabbage on the side.
  7. Garnish with cilantro, lime and extra hot sauce.