Coconut Lime Shrimp Curry with Jasmine Rice

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 (13.5-ounce) can coconut milk
• 1 cup chicken broth
• 1 tablespoon lime zest
• 1/4 cup lime juice
• 1 pound large shrimp, peeled and deveined
• Salt to taste
• Fresh cilantro, chopped
• 2 cups cooked jasmine rice

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, ginger, turmeric, cumin, and cayenne; cook for 1 minute until fragrant.
3. 3 Pour in coconut milk and chicken broth, stirring to combine. Add lime zest and juice.
4. 4 Bring to a gentle simmer. Add shrimp and cook until pink and opaque, about 3-4 minutes per side.
5. 5 Season with salt to taste. Garnish with cilantro.
6. 6 Serve curry over jasmine rice.

Equipment

• Large skillet
• Measuring cups and spoons
• Cutting board and knife

Variations

• Add in diced bell peppers or zucchini for extra veggies.
• For a vegan version, substitute shrimp with tofu or chickpeas.

Substitutions

• If you're out of lime, use lemon juice and zest as a substitute.
• Substitute jasmine rice with basmati if preferred.

Pairings

• Serve with mango chutney or a squeeze of fresh lime.
• A crisp sauvignon blanc complements the dish beautifully.

Nutrition

Tips

• For extra heat, add a diced chili pepper with the onions.
• Use fresh lime juice for the best flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently, adding a splash of coconut milk if needed.

Serving Suggestions

• Pair with a side of warm naan or a fresh green salad for a complete meal.

FAQ