Description
Shrimp Curry – an absolutely delicious shrimp curry recipe that is packed with flavor! Easy to follow instructions! Makes great leftovers!
Ingredients
Scale
- 4 large garlic cloves, minced (divided)
- 2 tablespoons olive oil
- (2) 13.5oz cans coconut milk (full fat)
- (2) 4oz jars Thai Kitchen green curry paste
- 1/2 cup chicken broth
- 1 Tablespoons ground curry powder
- 2 Teaspoons ground cumin
- 1 large russet potato, cubed
- 3 large carrots, peeled and cut into 2 inch pieces (slice thick pieces in half)
- 1 cups sliced mushrooms
- 1 8oz can bamboo shoots, drained
- 1/2 cup fresh basil, roughly chopped
- 1.5 – 2 pounds large raw shrimp, shell-on
- 1 small yellow onion, quartered
- salt and pepper
- 1 teaspoon lime juice
- 1 teaspoon garlic chili sauce (optional)
Instructions
- Bring wok to medium heat and add olive oil and two cloves of minced garlic.
- Stir constantly until garlic becomes fragrant.
- Add coconut milk, chicken broth, curry paste, curry powder and cumin.
- Stir until well combined.
- Add potato, carrot and bamboo shoots.
- Let simmer for 2 minutes.
- Add basil, onion, mushrooms and shrimp.
- Stir and then cover and let simmer for 5-7 minutes.
- Taste and adjust any seasoning (curry powder, salt or pepper) to taste.
Notes
- Stove Top: you could also make this in a large Dutch Oven on the stove top.
- Serving: serve over jasmine rice or over cauliflower rice.
- Whole30/Paleo: serve over cauliflower rice if doing paleo/Whole30 – or eat plain.
- Storage: store in an airtight container in the refrigerator for up to 3 days.