Shrimp Curry With Coconut Milk and Apple
Serves 4|
Hands-On Time:
40m
|
Total Time:
40m
Ingredients
- 3 tablespoons vegetable oil
- 2 tablespoons finely chopped fresh ginger
- 1 medium onion, coarsely chopped
- 4 cloves garlic, finely chopped
- 3 teaspoons curry powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cayenne pepper
- 4 medium tomatoes, chopped
- 1 large unpeeled tart apple (such as Granny Smith), sliced into ¼-inch-thick pieces
- 1 cup frozen peas
- 1 13.5-ounce can unsweetened coconut milk
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1/2 cup chopped fresh cilantro
- 2 cups cooked rice
Directions
- 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.
Nutritional Information
- Per Serving
- Calories 474
- Calcium 158mg
- Carbohydrate 27g
- Cholesterol 259mg
- Fat 24g
- Fiber 7g
- Iron 9mg
- Protein 41mg
- Sat Fat 19g
- Sodium 607mg
What does this mean? See Nutrition 101.
Quick Tip
Pop leftover ginger you won’t use soon into the freezer. When you need it, just peel and grate or chop the frozen root.
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