Shrimp Curry With Coconut Milk and Apple

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Photo by Beatriz Da Costa
Shrimp Curry With Coconut Milk and Apple 3.2 60 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 474 calories
    • Fat 24 g
    • Sat Fat 19 g
    • Cholesterol 259 mg
    • Sodium 607 mg
    • Protein 41 mg
    • Carbohydrate 27 g
    • Fiber 7 g
    • Iron 9 mg
    • Calcium 158 mg

Heat the oil in a 12-inch skillet over medium heat. Add the ginger, onion, and garlic and cook, stirring, until the onion is tender, 7 to 8 minutes.Add the curry powder, coriander, cumin, salt, and cayenne and cook, stirring, for 1 to 2 minutes.Add the tomatoes, the apple, and 1 cup water and bring to a boil over high heat.Reduce heat to medium and cook for about 5 minutes. Add the peas and coconut milk and cook for 3 to 5 minutes.Add the shrimp and cook for 2 to 3 minutes or until they’re opaque throughout.Stir in the cilantro. Serve with the cooked rice.

Ingredients

  1. Check 3 tablespoons vegetable oil
  2. Check 2 tablespoons finely chopped fresh ginger
  3. Check 1 medium onion, coarsely chopped
  4. Check 4 cloves garlic, finely chopped
  5. Check 3 teaspoons curry powder
  6. Check 1 teaspoon ground coriander
  7. Check 1/2 teaspoon ground cumin
  8. Check 1/2 teaspoon kosher salt
  9. Check 1/2 teaspoon ground cayenne pepper
  10. Check 4 medium tomatoes, chopped
  11. Check 1 large unpeeled tart apple (such as Granny Smith), sliced into ¼-inch-thick pieces
  12. Check 1 cup frozen peas
  13. Check 1 13.5-ounce can unsweetened coconut milk
  14. Check 1 1/2 pounds medium shrimp, peeled and deveined
  15. Check 1/2 cup chopped fresh cilantro
  16. Check 2 cups cooked rice

Directions

  1. Heat the oil in a 12-inch skillet over medium heat. Add the ginger, onion, and garlic and cook, stirring, until the onion is tender, 7 to 8 minutes.
  2. Add the curry powder, coriander, cumin, salt, and cayenne and cook, stirring, for 1 to 2 minutes.
  3. Add the tomatoes, the apple, and 1 cup water and bring to a boil over high heat.
  4. Reduce heat to medium and cook for about 5 minutes. Add the peas and coconut milk and cook for 3 to 5 minutes.
  5. Add the shrimp and cook for 2 to 3 minutes or until they’re opaque throughout.
  6. Stir in the cilantro. Serve with the cooked rice.