← All recipes

🍽️ Creamy Shrimp Coconut Curry

384 kcal · 30 min · 4 servings

Ingredients

• 600 g shrimp (peeled, deveined)
• 2 garlic cloves
• 400 g meat tomato
• 1 tbsp ghee
• 1 tbsp garam masala (the spicy kind)
• 300 ml coconut milk
• 100 ml fish stock
• 2 tbsp honey
• 2 tbsp vinegar
• cayenne pepper
• salt
• 1 tbsp cilantro (chopped)

Instructions

1. 1. Peel the garlic and chop it very finely.
2. 2. Pour boiling water over the tomatoes briefly.
3. 3. Shock the tomatoes immediately in cold water.
4. 4. Remove the skin from the tomatoes.
5. 5. Halve the tomatoes.
6. 6. Remove the core.
7. 7. Dice the flesh into small cubes.
8. 8. Heat ghee (a type of clarified butter) in a pan.
9. 9. Briefly roast the garam masala (an Indian spice blend) in it.
10. 10. Add the garlic and sauté it briefly.
11. 11. Deglaze the pan with fish stock.
12. 12. Bring the mixture to a boil.
13. 13. Stir in the coconut milk.
14. 14. Let the curry simmer gently over low heat for about 2 minutes.
15. 15. Add the shrimp and diced tomatoes to the pan.
16. 16. Season the curry to taste with honey, vinegar, salt, and cayenne pepper.
17. 17. Cover the pan.
18. 18. Let the shrimp cook over low heat for about 2 to 3 minutes until they are fully cooked.
19. 19. Serve the finished curry garnished with fresh coriander leaves.

Nutrition per serving

• kcal: 384
• Protein: 32 g · Fett/Fat: 22 g · Carbs: 13 g