Dinner · Indian
Shrimp curry with coconut milk
Quick shrimp simmered in a spiced coconut milk curry sauce.
- Serves
- 2
- Prep
- 8 min
- Cook
- 15 min
- Total
- 23 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 servings- 300 g shrimp, peeled and deveined
- 1 tbsp vegetable oil
- 1 small onion, diced
- 2 garlic cloves, crushed
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 300 ml canned coconut milk
- 1 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
- 1/2 tsp salt
Method
Heat the oil in a skillet and cook the onion until soft.
Add the garlic, ginger and curry powder, and cook for 1 minute.
Pour in the coconut milk and simmer for 5 minutes.
Add the shrimp and cook for 3 to 4 minutes, until pink.
Stir in lime juice, season with salt and scatter with cilantro.