Spicy Shrimp Curry With Coconut Milk and Apple
Serves 4
Hands-On Time:
45m
Total Time:
45m
Ingredients
- 1 large unpeeled tart apple, such as Granny Smith
- 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 salt
- 1/2 teaspoon ground cayenne pepper
- 4 medium tomatoes, chopped
- 1 cup frozen peas
- 1 13 1/2-ounce can unsweetened coconut milk
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1/2 cup chopped fresh cilantro
- 3 tablespoons vegetable oil
Directions
- Quarter, core, and slice the apple into 1/4-inch-thick pieces; set aside.
- 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 and golden, 7 to 8 minutes. Add the curry powder, coriander, cumin, salt, and cayenne and cook, stirring, for 1 to 2 minutes. Add the tomatoes, apple, and 1 cup water and bring to a boil over high heat.
- Reduce heat to medium and cook about 5 minutes. Add the peas and coconut milk and cook for 5 to 8 minutes. Add the shrimp and cook for 2 to 3 minutes or just until the shrimp are cooked.
- Stir in the cilantro. Serve with hot cooked rice.
Quick Tip
Keep unpeeled ginger in a sealed plastic bag in the refrigerator for up to 3 weeks.
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.
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