20 Minute Shrimp Curry


Coconut-shrimpI have lived in several Asian countries over the years and this dish is a mix of so many of the flavours that I love. I have also cooked this with chunky pieces of crab meat and Monk fish, great result. 

I have also made the sauce and let it rest for a few hours before heating it up and cooking the fish.

This recipe may be easily prepared in 20 minutes which is just enough time to cook the rice if you feel like it. You can also have this as it is. 

Serves 4 


400g (1 lb) shrimp, peeled and deveined
1 tbsp olive or coconut oil
1 jalapeno pepper, stemmed and seeded, minced
1 tbsp grated fresh ginger
1 tablespoon curry powder
2 garlic cloves, minced
1 medium onion, chopped
800g (28oz) can Italian plum (Roma) tomatoes
1 1/2 cups coconut milk
1 tsp sea salt
1 tsp freshly ground black pepper
1/2 cup fresh coriander/cilantro, coarsely chopped


Heat the oil over a medium high heat in a heavy based large skillet or Dutch oven. 

Add the onion and sauté until soft but not brown, 2-3 minutes. Now add the garlic, jalapeno, ginger and sauté until fragrant, 1 minute. 

Add the curry powder and continue sautéing for about 1 minute. Add tomatoes, coconut milk, salt and pepper and simmer 5 minutes. 

Stir in shrimp and cook until they turn pink and are just cooked through. Stir in coriander. Taste to adjust seasoning and serve immediately in bowls with basmati rice or fresh steamed vegetable greens for low carb or paleo.