Shrimp Curry

4 steps

Prep:10minCook:20min

Updated at: Mon, 12 Feb 2024 09:26:19 GMT

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Ingredients

2 servings

3 TbspEVOO

1 lbshrimp

large, peeled, deveined, and tails removed

2 tspfine salt

divided

1carrot

large, julienned

1 cupBrussels sprouts

3 cloveegarlic

1 Tbspcurry powder

1 x 13.5 ozcan unsweetened full-fat coconut milk

1 cupbone broth

¼ cupfresh cilantro

chopped, for garnish

2lime wedges

for serving

Instructions

Step 1

Heat a Dutch oven or large heavy-bottomed pot over medium heat. When it’s hot, drizzle in the olive oil. Add the shrimp and 1 teaspoon of the salt and sauté until the shrimp coils and turns pink, about 6 minutes. Remove the shrimp from the pot and set aside.

Step 2

Put all of the vegetables in the pot along with the garlic, remaining teaspoon of salt, and curry powder. Sauté for 10 minutes, or until the vegetables are tender and aromatic.

Step 3

Stir in the coconut milk and broth and bring to a simmer. Simmer for 5 minutes, stirring well, until you have a smooth, fragrant vegetable curry. Stir in the shrimp and remove the pot from the heat.

Step 4

Garnish with the cilantro and serve with the lime wedges. Store leftovers in the fridge for up to 3 days. To reheat, bring to a simmer in a saucepan.