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Easy Shrimp Curry

This easy shrimp curry is a flavorful and satisfying dish that can be made in under 30 minutes. Packed with spices and shrimp, it’s perfect for a quick family meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 large onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 tablespoon ginger (minced)
  • 2 tablespoons curry powder
  • 1 cup fish broth
  • 3/4 cup canned diced tomatoes (blended)
  • 1/3 cup coconut cream
  • 1 1/2 pounds shrimp (tails removed)

Method
 

Preparation
  1. Start by adding the canned diced tomatoes into a blender and blend until silky smooth.
  2. In a large skillet, add the olive oil. Once hot, add the onion and cook for several minutes until it becomes soft and begins to turn golden brown.
  3. Next, add the minced garlic, minced ginger, and curry powder. Pan fry these ingredients for about 30 seconds until fragrant.
  4. Pour in the fish broth and the blended diced tomatoes. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to low. Cover the skillet and let everything simmer for 5 minutes.
  6. Stir through the coconut cream, then add the shrimp to the skillet. Simmer until the shrimp is fully cooked through, which usually takes about 3-5 minutes.
Serving
  1. Remove the curry from the heat and serve immediately.
  2. Enjoy over rice or with flatbread. Garnish with fresh cilantro or lime if desired.

Notes

You can store leftover shrimp curry in an airtight container in the fridge for up to 3 days. To reheat, use low heat on the stovetop with a splash of water or broth. For freezing, let it cool, then store in a freezer-safe container for up to 2 months.