Coconut & Shrimp Curry

Time

Prep:

15 minutes

Cooking:

30 minutes

Nutrition Information

Servings: 6

Calories per serving: 235 kcal

Calories per 100g: 91 kcal

Ingredients

1 tsp Coconut Oil

1 Onion

2 cloves of Garlic

2 tbsp Fresh Ginger

1 Chilli Pepper

3 tbsp Curry Paste

1 yellow Bell Pepper

1 red Bell Pepper

1 Courgette

1 jar Bamboo Shoots

225g Shrimp

1 (400ml) can Coconut Milk

1 Boullion Cube

2 tbsp Corn Starch

50 ml water

Salt (to taste)

1 Lime (optional)

Instructions

Wash the vegetables and dice the onion roughly. Peel the ginger, then dice it and the garlic finely. Then slice the chili pepper into thin rounds and cut the bell peppers and courgette into long strips.

Add the coconut oil and onion into a large pan and cook on medium heat for about 5-10 minutes, or until translucent. Then add the garlic, ginger and chilli pepper and fry until fragrent, before adding the curry paste and letting it cook for another 5 minutes. If it begins to stick, add a little bit of water and stir. Drain the bamboo shoots and add them, along with the rest of the vegetables to the pan and let cook for another 5 minutes. Then add the (defrosted) shrimp, coconut milk and boullion cube. In a small mug mix together the corn starch and cold water until it’s no longer lumpy and add this to the curry to thicken it. Let it simmer until it’s slightly thickened and the shrimp has turned pink. Salt to taste before serving.

Serve

This curry is delicious served over some rice, but would also be great with some rice noodles. For a slightly more sour taste, serve with lime.

Storage

Store for up to 3 days in an airtight container in the fridge.

Notes

This recipe can be quite spicy, so if your prefer a milder taste, feel free to leave out the chili pepper and reduce the amount of curry paste slightly. I recommend leaving as much curry paste in the recipe as you can handle though, as this is what gives the curry its distinct flavour.

Feel free to use fresh or frozen shrimp, the frozen variety should be defrosted for at least 30 minutes before use. Alternatively, this recipe would also be very good with some white fish or chicken.

For a vegan option, why not try this recipe with some tofu or chickpeas instead of the shrimp. Also make sure to check the ingredient list on the curry paste to make sure it doesn’t contain shrimp paste.