Instructions
Heat Olive Oil: In a large frying pan or skillet, heat 1 tablespoon of olive oil over medium heat.
Cook Onions and Bell Pepper: Add the diced onion and cook for 3 to 4 minutes or until translucent. Then add the diced bell pepper and cook for another 3 minutes.
Add Aromatics: Add the minced garlic and ginger, and cook, stirring constantly, for 30 seconds.
Add Spices: Stir in the curry powder, ½ teaspoon of salt, red pepper flakes, and black pepper. Cook for another 30 seconds, stirring constantly.
Add Liquids: Pour in the coconut milk and diced tomatoes. Stir until combined and the coconut milk is fully incorporated.
Cook Shrimp: Add the shrimp to the pan. Stir gently to coat all the shrimp in the curry mixture. Increase the heat to bring the mixture to a low boil, then reduce the heat and let it simmer for 10 minutes, stirring occasionally.
Season and Serve: Turn off the heat. Taste and adjust seasoning if needed with the remaining salt. Top with optional chopped fresh herbs, slices of red chilis or jalapeños, and lime slices if desired.
Optional Serving: Serve the coconut curry shrimp with white or brown rice.
Enjoy this flavorful and creamy coconut curry shrimp as a delicious and quick meal!
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