Easy Coconut-y Shrimp Curry

Creamy and coconut-y, there are few other recipes out there that can coerce shrimp and curry into a plate-lickingly delicious dish in under 15 minutes. And it’s all done in one pan! Serve this with rice, mashed potatoes, or your favorite carby side dish, and you’ll have an easy weeknight dinner hit that you’ll make again and again.

Shrimp Curry

Easy Coconut-y Shrimp Curry

SERVES TIME

2 10 mins

INGREDIENTS

1 tbsp vegetable oil, or any other neutral oil
8 oz. (~230g) large shrimp, peeled
1 Homiah Malaysian Red Curry Spice Kit (1 pack has 2 kits)
1 cup coconut milk
salt, to taste
freshly ground black pepper
1 stalk cilantro or flat-leaf parsley, to garnish

METHOD

Heat the oil in a large saucepan over medium-high heat, then add in the shrimp, searing them for 1 minute on each side. When done, remove the shrimp from the pan and set aside.
In the same pan, add in the Homiah Malaysian Red Curry Spice Kit, and saute for 3 minutes. Pour in the coconut milk and bring it to a boil, before adding the cooked shrimp back into the pan to simmer for 2 minutes. Finally, season the curry with salt and pepper to taste.
Transfer the curry into a serving bowl, garnish with a blizzard of cilantro or parsley, and enjoy it with rice or any other carby sides.

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