Instructions
1. Heat Olive Oil
In a large frying pan or skillet, heat 1 tablespoon of olive oil over medium heat.
2. Cook Vegetables
Add the diced onion and cook for 3–4 minutes, until translucent. Stir in the diced red bell pepper and cook another 3 minutes.
3. Add Aromatics
Stir in the garlic and ginger, cooking for about 30 seconds while stirring constantly.
4. Add Spices
Mix in the curry powder, ½ teaspoon salt, red pepper flakes, and black pepper. Cook for 30 seconds more.
5. Add Liquids
Pour in the coconut milk and diced tomatoes. Stir until fully combined.
6. Cook Shrimp
Add the shrimp and gently stir to coat in the curry mixture. Increase heat to bring to a low boil, then reduce to a simmer. Cook for 10 minutes, stirring occasionally, until the shrimp are pink and cooked through.
7. Season & Serve
Turn off the heat and taste. Adjust with remaining salt if needed. Garnish with herbs, chilies, and lime slices if desired.
8. Optional Serving
Serve hot over white or brown rice.
Instructions
1. Heat Olive Oil
In a large frying pan or skillet, heat 1 tablespoon of olive oil over medium heat.
2. Cook Vegetables
Add the diced onion and cook for 3–4 minutes, until translucent. Stir in the diced red bell pepper and cook another 3 minutes.
3. Add Aromatics
Stir in the garlic and ginger, cooking for about 30 seconds while stirring constantly.
4. Add Spices
Mix in the curry powder, ½ teaspoon salt, red pepper flakes, and black pepper. Cook for 30 seconds more.
5. Add Liquids
Pour in the coconut milk and diced tomatoes. Stir until fully combined.
6. Cook Shrimp
Add the shrimp and gently stir to coat in the curry mixture. Increase heat to bring to a low boil, then reduce to a simmer. Cook for 10 minutes, stirring occasionally, until the shrimp are pink and cooked through.
7. Season & Serve
Turn off the heat and taste. Adjust with remaining salt if needed. Garnish with herbs, chilies, and lime slices if desired.
8. Optional Serving
Serve hot over white or brown rice.
