I love the comforting, warm, savory spices in curries. They are so satisfying in colder months, and are endlessly versatile. I’ve tried a lot of curry recipes and a most of them fall flat. This coconut curry is simple to make and packed with flavor! The best part is that you can prepare the curry, and add your protein of choice, plus any of your favorite vegetables. It can be frozen for later use as well.
I have used tomato sauce instead of diced tomatoes, which just gives the curry a smoother texture. Turmeric adds a burst of color as well as antioxidants, and coconut milk gives it a rich decadent flavor and silky texture. Cauliflower rice lightens up this dish with much less carbs, but you could use any rice you choose. When heating up leftovers, I added some chickpeas that were delicious.
- 1 lb. extra-large shrimp, peeled and deveined
- 1 Tbsp. coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 Tbsp. fresh ginger minced
- 1/2 tsp. black pepper freshly ground
- 1/2 tsp. salt or to taste
- 1/2 tsp. turmeric
- 2 tsp. ground coriander
- 1 tsp. curry powder
- 1/4 tsp. cayenne pepper (more if you want additional heat)
- 2 Tbsp. lemon juice
- 1 14.5 oz. can diced tomatoes (or tomato purée, if you want a smoother texture)
- 1 13.5 oz. can coconut milk
- 2 Tbsp. cilantro for garnish (or parsley)
- 12 oz. cauliflower rice
- Heat the oil in a large skillet. Add the onion, and cook for 5 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric, curry powder, and cayenne pepper. Cook for another minute.
- Add the diced tomatoes and their juice, coconut milk, and lemon juice. Stir and bring to a boil. Cook for 15 minutes, stirring occasionally.
- Heat the cauliflower rice in a separate skillet.
- Add the shrimp and cook for 4-6 minutes, until the shrimp is pink and cooked through.
- Serve over rice, and garnish with cilantro or parsley.