RECIPE
15 INGREDIENTS6 STEPS45MIN

Coconut Shrimp Curry with Peas and Potatoes

4.5
21 Ratings
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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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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.

45MIN

Total Cooking Time

15

Ingredients
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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Ingredients
US / METRIC
Servings:
4
Serves 4
8 oz
Shrimp , peeled, deveined
3 Tbsp
Canola Oil
Coconut Oil
1
Shallot , sliced
1 clove
Garlic , minced
1 cup
diced into small cubes
1 can
(8 oz)
Coconut Milk
8 fl oz
I used the empty coconut milk can to measure
1
Tomato , diced
1 can of Diced Tomatoes
1 Tbsp
Curry Powder
1 Tbsp
Tomato Paste
1 Tbsp
1 tsp
Chili Powder
up to 2 teaspoons, to taste
to taste
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Directions

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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 Potatoes (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 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.

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