Creamy, quick shrimp curry takes just minutes to get dinner on the table. Serve over rice and add a green vegetable such as sliced snow peas or a green salad. You can also serve the shrimp over warm zucchini noodles or riced cauliflower.
1 ½poundsraw peeled deveined shrimp 16-20 or 21-25 size
1-2tablespoonschopped fresh cilantrooptional
Instructions
Whisk together the coconut milk, curry powder and sea salt until smooth. You can also put it in a blender or shake well in a large jar.
To prep the leek, cut off and discard the dark green top part. You will use just the pale and light green portion. Slice the leek in half lengthwise and run under cold water to dislodge any sandy grit or dirt. Dry the leek, then chop crosswise into thin half moons. You will need 1 cup of chopped leek.
Warm the coconut oil over medium heat in a large saute or fry pan large enough to hold all of the shrimp in one layer. Add the leek and cook, stirring until softened, 1-2 minutes. If leek starts to brown, turn the heat down. Add the garlic and ginger, cook about 30 seconds.
Add the shrimp to the pan, laying them flat in a single layer. Cook until pink on one side, 1-2 minutes, then turn shrimp over and pour in the coconut curry milk. Bring the pan to a simmer, place a lid on top and turn heat to low. Cook until shrimp are firm and pink on both sides, another 5 minutes depending on the size of the shrimp. Serve sprinkled with chopped cilantro if desired.
Notes
When shrimp are cooked, taste the curry sauce to be sure the raw flavor of the powder is gone. If not, remove shrimp and keep warm, and simmer the sauce another 1-2 minutes.