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Turmeric Coconut Curry Shrimp
2025-12-18This luscious curry blends the warmth of turmeric and the richness of coconut milk to create a completely comforting seafood dish. Perfect for a chilly evening or as a hearty weekend treat.
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Method
1.
Heat the coconut oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger, sautéing until onion is translucent.
2.
Increase the heat to medium-high and add the shrimp, cooking until they turn pink, about 3 minutes.
3.
Stir in the turmeric, cumin, and chili powder, cooking for another 1 minute until fragrant.
4.
Pour in the coconut milk, add sliced red bell pepper and frozen peas. Bring to a simmer, reduce heat, and cook for 10 minutes, allowing the flavors to meld together.
5.
Season with salt and pepper. Serve hot, garnished with fresh cilantro and red chili slices, alongside steamed basmati rice.
Ingredients
1 tbsp coconut oil
1 onion, finely chopped
2 garlic cloves, minced
1 tbsp ginger, grated
1 lb shrimp, peeled and deveined
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp chili powder
1 can (14 oz) coconut milk
1 red bell pepper, sliced
1/2 cup frozen peas
Salt and pepper to taste
Fresh cilantro, for garnish
Red chili slices, for garnish
Steamed basmati rice, to serve
Chef's Note
This recipe was generated. Tweaks may be required!
