Red Shrimp Curry

Red Shrimp Curry

  • 2 tablespoons peanut oil
  • 1/2 sweet yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 4 teaspoons red curry paste
  • 1 can (14.5 ounces) diced tomatoes
  • 1/2 can (14 ounces) coconut milk (you can use the whole can, but I only used half to lighten the recipe up)
  • 1 teaspoon salt
  • 1 pound peeled and cleaned raw shrimp


In a large skillet, heat the oil over medium heat.  Add the onion and cook for 5 minutes, until softened.  Add all the remaining ingredients, except for the shrimp.  Bring to a boil over medium heat, then reduce to a simmer and cook until thickened and reduced slightly, about 20 minutes; you may need to add some water if the sauce reduces too much.  Add the shrimp and simmer for 4-5 minutes, until the shrimp are cooked through.

Serve with naan and hot jasmine rice.


Yields 4 servings.

WW Points Plus Value:  7 points per serving


Recipe slightly adapted from All Recipes.

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