15 INGREDIENTS •6 STEPS •45min

Coconut Shrimp Curry with Peas and Potatoes

Name: Coconut Shrimp Curry with Peas and Potatoes
Total time: 2700 s
Yield: 4
Ingredients: 8 ounce Shrimp; 3 tablespoon Canola Oil; 1 Shallot; 1 clove Garlic; 1 cup Potato; 1 can Coconut Milk; 8 fluid ounce Milk; 1 Tomato; 1 tablespoon Curry Powder; 1 tablespoon Tomato Paste; 1 tablespoon Honey; 1 teaspoon Chili Powder; 3/4 cup Frozen Green Peas; to taste Salt; to taste Ground Black Pepper

RECIPE

4.6

24 Ratings

Community Pick

You just can’t beat the bold, creamy flavor of this curry. For some acidity I added fresh tomato, but canned tomatoes would also work fine. I like my curries spicy, so I added a generous amount of chili powder, but omit if you’re not into spicy foods. Serve this curry with steamed basmati or brown rice.

Coconut Shrimp Curry with Peas and Potatoes Recipe | SideChef

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Wishful Chef

Wishful Chef is about cooking simple and healthy dishes. A fusion of different cuisines, my recipes are inspired by family, travels & cooking idols.

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Wishful Chef

Wishful Chef is about cooking simple and healthy dishes. A fusion of different cuisines, my recipes are inspired by family, travels & cooking idols.

45min

Total Time

$2.03

Cost Per Serving

Ingredients

Servings

US / METRIC

225 g

Shrimp , peeled, deveined

45 mL

Canola Oil

or Coconut Oil

Shallot , sliced

1 clove

Garlic , minced

240 mL

Potatoes

diced into small cubes

1 can
(8 oz)

Coconut Milk

235 mL

Milk

I used the empty coconut milk can to measure

Tomato , diced

or 1 can of Diced Tomatoes

6 g

Curry Powder

15 g

Tomato Paste

20 g

Honey

3 g

Chili Powder

up to 2 teaspoons, to taste

80 g

Frozen Green Peas

to taste

Salt

to taste

Ground Black Pepper

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Nutrition Per Serving

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CALORIES

375

FAT

24.6 g

PROTEIN

17.8 g

CARBS

24.4 g

Cooking Instructions

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Step 1

In a large pan, heat Canola Oil (45 mL) and add Curry Powder (6 g) and cook for about 2 minutes.

Step 2

Stir in Garlic (1 clove) and Shallot (1) and cook for a minute.

Step 3

Mix in Potatoes (240 mL) , then stir together with Coconut Milk (1 can) and Milk (235 mL) .

Step 4

Add Shrimp (225 g) , Tomato (1) , Tomato Paste (15 g) , Honey (20 g) , and Chili Powder (3 g) . Cover and simmer for about 30 minutes, stirring occasionally.

Step 5

Add Frozen Green Peas (80 g) and cook for a few more minutes.

Step 6

Season with Salt (to taste) and Ground Black Pepper (to taste) . Serve with basmati or brown rice, or alone for a more low-carb option.

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Nutrition Per Serving

Calories

375

% Daily Value*

Fat

24.6 g

32%

Saturated Fat

12.4 g

62%

Trans Fat

0.0 g

Cholesterol

97.2 mg

32%

Carbohydrates

24.4 g

Fiber

3.4 g

12%

Sugars

10.4 g

Protein

17.8 g

36%

Sodium

183.8 mg

Vitamin D

Calcium

155.4 mg

12%

Iron

3.3 mg

18%

Potassium

401.9 mg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Disclaimer: All information and tools presented and written within this site are intended for informational purposes only. If you have any concerns or questions about your health, please consult with a physician or other health-care professional.

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Coconut Shrimp Curry with Peas and Potatoes

RECIPE

Ingredients

Nutrition Per Serving

Cooking Instructions

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