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Coconut Shrimp Curry

with Bell Pepper over Basmati Rice

Coconut Shrimp Curry

Tender shrimp simmer in a creamy coconut curry with sweet bell pepper, served over fluffy basmati rice for a fragrant, satisfying dinner.

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Ingredients

For 2 servings

  • ½ cup Basmati Rice
  • 1 unit Bell Pepper
  • 1 teaspoon Chili Flakes
  • 1 unit Coconut Milk
  • 1 tablespoon Curry Powder
  • 1 teaspoon Paprika
  • 2 unit Scallions
  • 10 ounce Shrimp
  • 1.5 tablespoon Sour Cream
  • 1 unit Tomato Paste

Additional Ingredients

  • 1 tablespoon Butter
  • 2 teaspoon Cooking Oil
  • Pepper
  • Salt
  • 1 teaspoon Sugar
Coconut Shrimp Curry
Indian
PDF
DifficultyEasy
Prep Time5m
Total Time25m
Calories630
Protein26g
Carbs58g
Fat31g
Tags:
Calorie SmartEasy Prep
⚠️Allergens:
🥛Milk🦐Shellfish

Swaps and substitutions

For dairy-free needs, swap the sour cream for a plain unsweetened coconut yogurt. If avoiding shellfish, use firm tofu or chickpeas in place of the shrimp for a similar hearty bite.

What to serve with it

Serve with lime wedges and a crisp cucumber salad to brighten the rich curry. Warm naan or roti also works well for scooping up the sauce.

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