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15-Minute Coconut Shrimp Curry

  • Prep 5 min
  • Total 15 min
  • Servings 4
  • Pinterest
    487
  • Print
    872
  • Save
    258
  • Facebook
    98
  • Email
    136

15 minutes is all you need for a dinner full of flavor. Not in the mood for seafood? Substitute rotisserie chicken instead. MORE + LESS -

The Decorated Cookie (Meaghan Mountford)
November 25, 2014

Ingredients

2
tablespoons butter
3
cloves garlic, minced
2
tablespoons all-purpose flour
1
(13.5 ounce) can coconut milk
2
tablespoons curry powder
1/2
teaspoon salt
1
tablespoon brown sugar
Juice from half a lime (about 1 tablespoon)
1
teaspoon fresh grated ginger
1
pound of frozen, cooked shrimp, thawed and drained
2
(8.2 ounce) packages Old El Paso™ heat & serve fiesta rice
1
to 2 tablespoons chopped fresh herbs, such as parsley, basil or cilantro

Steps

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  • 1
    Heat the butter in a skillet on medium high heat. When the butter is almost melted, add the garlic and cook for a minute. Stir in the flour to form a paste.
  • 2
    Gradually pour in the coconut milk while stirring constantly with a whisk. Continue to stir constantly until the mixture is smooth, bubbly and thickened, about two to three minutes.
  • 3
    Stir in the curry powder, salt and brown sugar. Mix in the lime and ginger. Add the shrimp and cook just until the shrimp is heated through, about 2 to 3 minutes.
  • 4
    Meanwhile, heat the rice in the microwave.
  • 5
    To serve, spoon rice into bowls, top with the shrimp curry and sprinkle with fresh herbs.

Expert Tips

You can substitute cut-up rotisserie chicken for the shrimp. You can also add red pepper flakes for a hotter version.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
A restaurant-quality curry dish made in minutes and so simply? YES.

The smell of curry powder brings me right back to my grandmother. We are of Irish and English descent and settled in New Jersey. I think nutmeg was the most exotic spice we had in the cabinet. Until... my grandmother discovered curry powder. She would add it to her white sauce and mix in leftover leg of lamb, just for me. I adored the stuff.

But the days I could play all day and have someone else serve me dinner are long gone. Sigh. Now I’m always in a hurry. And I have to do everything. Luckily, this flavorful curry sauce can be prepared in just 15 minutes.

This sauce is versatile, too. You can use regular milk instead of coconut milk. Or, if you’re not a fan of seafood, just cut up a rotisserie chicken to toss in instead. Like it hot? Add red pepper flakes or use spicy curry powder. You can also sauté raw shrimp instead of using frozen cooked shrimp, but like I said, I’m always in a hurry, and I have to do everything, so I don’t have an extra five minutes for that!

But enough gabbing. You’ve got dinner to make.

Heat the butter in a skillet on medium high heat. When it’s just about melted, toss in those three cloves of garlic and let them sizzle a bit, about a minute.

Stir in the flour to form a paste.

Then slowly pour in the coconut milk while stirring constantly with a whisk. Keep stirring with the whisk until the mixture heats up and is smooth and bubbly. This should take two or three minutes.

Stir in the curry powder, then mix in the salt and brown sugar. At this point, you could be pretty much done. Just skip to the “add shrimp” part if you like the sauce as it is.

But if you want to kick up the flavor, stir in the lime and ginger. If you need even more kick, add about 1/4 teaspoon of red pepper flakes.  

Add the shrimp and cook just until the shrimp is heated through, about two to three minutes.

Heat up some rice in the microwave, spoon into bowls, top with your shrimp curry and sprinkle with fresh herbs. I used parsley here, but you can also use basil or cilantro. I’m one of those few folks in the world who does not like cilantro (must be that mostly-bland New Jersey upbringing), so I wouldn’t – but go for it if you have a taste for it.

Then eat up!

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