Shrimp Curry

Shrimp Curry
Servings: 4


  • 1 cup chopped onions
  • 4 teaspoons olive oil, divided
  • 1 green or red bell pepper, cut into strips
  • 1 pound uncooked, peeled shrimp
  • 1 tablespoon red curry paste
  • 2 tablespoons water
  • 1 cup light coconut milk
  • 1 teaspoon curry powder
  • 3 cups cooked brown rice

Make It

1. In a large skillet, saute the onions on medium in 2 teaspoons oil until caramelized (browned and sweet), 8 to 10 minutes. Meanwhile, in another large skillet, saute pepper strips and remaining oil on medium, about 3 minutes. Add the shrimp; cook for another 2 to 3 minutes, until they are opaque.

2. In a blender, puree onions and curry paste with water until almost smooth. Add puree, light coconut milk, and curry powder to the shrimp mixture. Bring to a boil and cook, uncovered, 2 to 3 minutes to thicken slightly. Stir in the rice; cook another minute or two.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 388, Fat, total (g): 12, sat. fat (g): 3, fiber (g): 4, pro. (g): 28, sodium (mg): 448, Percent Daily Values are based on a 2,000 calorie diet.