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RECIPE

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

4.5

21 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.

http://www.wishfulchef.com

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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.

http://www.wishfulchef.com

45min

Total Time

$2.03

Cost Per Serving

Ingredients

US / METRIC

Servings:

Serves 4

8 oz

Shrimp , peeled, deveined

3 Tbsp

Canola Oil

or Coconut Oil

Shallot , sliced

1 clove

Garlic , minced

1 cup

Potatoes

diced into small cubes

1 can
(8 oz)

Coconut Milk

8 fl oz

Milk

I used the empty coconut milk can to measure

Tomato , diced

or 1 can of Diced Tomatoes

1 Tbsp

Curry Powder

1 Tbsp

Tomato Paste

1 Tbsp

Honey

1 tsp

Chili Powder

up to 2 teaspoons, to taste

3/4 cup

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 (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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Coconut Shrimp Curry with Peas and Potatoes

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