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SideChef
Recipes
Gluten-Free
Coconut Shrimp Curry with Peas and Potatoes

15 INGREDIENTS • 6 STEPS • 45MINS

Coconut Shrimp Curry with Peas and Potatoes

Recipe
4.6
26 ratings
Community Pick
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.
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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.
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.
45MINS
Total Time
$2.03
Cost Per Serving
Ingredients
Servings
4
us / metric
Shrimp
8 oz
Shrimp, peeled, deveined
Canola Oil
3 Tbsp
Canola Oil
or Coconut Oil
Shallot
1
Shallot, sliced
Garlic
1 clove
Garlic, minced
Potato
1 cup
Potato
diced into small cubes
Coconut Milk
1 can
(8 oz)
Coconut Milk
Milk
8 fl oz
Milk
I used the empty coconut milk can to measure
Tomato
1
Tomato, diced
or 1 can of Diced Tomatoes
Curry Powder
1 Tbsp
Curry Powder
Tomato Paste
1 Tbsp
Tomato Paste
Honey
1 Tbsp
Honey
Chili Powder
1 tsp
Chili Powder
up to 2 teaspoons, to taste
Frozen Green Peas
3/4 cup
Frozen Green Peas
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
374
Fat
24.6 g
Protein
17.8 g
Carbs
24.1 g
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Coconut Shrimp Curry with Peas and Potatoes
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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.
Cooking InstructionsHide images
step 1
In a large pan, heat Canola Oil (3 Tbsp) and add Curry Powder (1 Tbsp) 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 Potato (1 cup), then stir together with Coconut Milk (1 can) and Milk (8 fl oz).
step 4
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.
step 4 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.
step 5
Add Frozen Green Peas (3/4 cup) and cook for a few more minutes.
step 5 Add Frozen Green Peas (3/4 cup) 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.
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.
Tags
Gluten-Free
Comfort Food
Lunch
Fish & Seafood
Dinner
Potatoes
Indian
Shellfish
Vegetables
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