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Coconut Shrimp Curry with Peas and Potatoes

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.

Total Time

45min

4.5

22 Ratings

Author: Wishful Chef

Servings:

Ingredients

•

8 oz

Shrimp , peeled, deveined

•

3 Tbsp

Canola Oil

or Coconut Oil

•

Shallot , sliced

•

1 clove

Garlic , minced

•

1 cup

Potatoes

•

1 can
(8 oz)

GOYA® Coconut Milk

•

8 fl oz

Milk

•

Tomato , diced

or 1 can of Diced Tomatoes

•

1 Tbsp

Curry Powder

•

1 Tbsp

Tomato Paste

•

1 Tbsp

Honey

•

1 tsp

Chili Powder

•

3/4 cup

Frozen Green Peas

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

In a large pan, heat Canola Oil (3 Tbsp) and add Curry Powder (1 Tbsp) and cook for about 2 minutes.

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

Mix in Potatoes (1 cup) , then stir together with GOYA® Coconut Milk (1 can) and Milk (8 fl oz) .

Add Shrimp (8 oz) , Tomato (1) , Tomato Paste (1 Tbsp) , Honey (1 Tbsp) , and Chili Powder (1 tsp) . Cover and simmer for about 30 minutes, stirring occasionally.

Add Frozen Green Peas (3/4 cup) and cook for a few more minutes.

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.

Nutrition Per Serving

CALORIES

375

FAT

24.6 g

PROTEIN

17.8 g

CARBS

24.4 g