Indian Shrimp Curry made with coconut milk, tomato sauce and warm Indian spices is a quick 20 minute curry dish you can enjoy any day of the week!
This Indian Shrimp Curry throws all the preconceptions of how long and difficult curries are out the window. The spices are very easy to find at your local grocery store.
The actual recipe is even easier than sourcing the ingredients. Made in one small pan the spices bloom in just seconds and the whole recipe is cooked, start to finish, in just 15 minutes.
HOW TO LIGHTEN UP INDIAN RECIPES:
- Swap heavy cream in recipes for coconut milk. I use lite coconut milk and cut the amount of cream they call for in half.
- Instead of sautéing foods in oil only to then be cooked (or braised) in sauces, poach them in the sauces instead. Indian food has such bold flavors, you won’t even miss the flavor from the searing.
- Use lean proteins and cook them quickly to avoid overcooking them. Salmon, shrimp, chicken, turkey and tofu are all fantastic options for swapping into lamb or dark meat chicken recipes.
MEAL PREPPING TIP:
I call for only 3/4 cup of the lite coconut milk in the recipe. Instead make a double batch of the sauce on Sunday when you are meal prepping by using the whole can of milk. Freeze the second half of the sauce in an ice cube tray or ziplock bags (this sauce freezes perfectly). Then, when you want a quick meal, or even if you pop into your local grocery store for a rotisserie chicken one night you can put this sauce in a saucepan on low-medium heat to gently heat and serve.
This recipe originally appeared on SkinnyTaste.