Rating: 3.5 stars
67 Ratings
  • 5 star values: 21
  • 4 star values: 8
  • 3 star values: 21
  • 2 star values: 10
  • 1 star values: 7
  • 67 Ratings
Greg Patent

Gallery

Credit: Beatriz Da Costa

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

calcium 158mg; 474 calories; carbohydrates 27g; cholesterol 259mg; fat 24g; fiber 7g; iron 9mg; protein 41mg; saturated fat 19g; sodium 607mg.
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