One Pan Honey Coconut Shrimp Curry
Indulge in the flavors of this super easy One Pan Honey Coconut Shrimp Curry. Perfect eaten alone or served over brown rice or quinoa!
Indulge in the flavors of this super easy One Pan Honey Coconut Shrimp Curry. Perfect eaten alone or served over brown rice or quinoa!
- salt to taste
- 1 tsp garlic powder
- 1/4 cup honey
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper
- 1 tsp curry powder
- 15 oz can diced tomatoes
- 1 medium red onion
- 14 oz can lite coconut milk
- 1/2 tsp turmeric powder
- 16 oz raw shrimp
- 1 tbs fresh ginger
- 1/4 cup water chestnuts
- 1 tbs lime juice
- 1 tsp cornstarch + 1 1/2 tbs cold water
- 2 tbs chopped cilantro
- Carbohydrate 84.9539944803983 g
- Cholesterol 689.460401792 mg
- Fat 9.04332119458241 g
- Fiber 9.04240352459147 g
- Protein 98.4680519693557 g
- Saturated Fat 1.71333043467163 g
- Serving Size 1 1 recipe (1505g)
- Sodium 4784.9669775125 mg
- Sugar 75.9115909558069 g
- Trans Fat 2.4916970842302 g
- Calories 806 calories
Step-by-step
- Spray a large nonstick skillet.
- Dice the onion and add with the fresh ginger and saute until onions is slightly brown and tender, approx 5-7 mins.
- Mix in the honey and add the coconut milk, diced tomatoes, water chestnuts lime juice and spices.
- Continue to stir over medium heat until the curry begins to bubble slightly.
- Add the shrimp and continue to cook until the shrimp has turned pink.
- Mix together the cornstarch and water and stir into the curry.
- Allow the sauce to reach a boil and then remove from heat.
- Allow to cool and thicken slightly for approx 5 mins before serving.
- Top with cilantro.
- (Optional: feel free to eat alone or serve over brown rice or quinoa)
The ingredient list fails to mention how honey behaves when heated alongside acidic ingredients like diced tomatoes and lime juice. Sugars caramelize quickly in a dry skillet, so monitor the heat carefully during the initial onion and ginger sauté. Fresh ginger provides a sharper pungency than ground ginger; substituting dried requires reducing the amount by half to avoid overwhelming the curry base.
Adapting Liquids and Thickeners
Lite coconut milk has a higher water content than full-fat variations, meaning it requires the cornstarch slurry to achieve proper body. Whisk the cornstarch with cold water completely before adding it to prevent lumps from forming in the hot liquid. When scaling this preparation up for larger groups, maintain a wide skillet surface area to allow excess moisture to evaporate efficiently rather than boiling the shrimp in overcrowded layers.
- If raw shrimp are unavailable, frozen peeled shrimp can be substituted after being completely thawed and thoroughly patted dry with paper towels.
- Water chestnuts supply a distinct crunch; bamboo shoots or sliced celery hearts work as acceptable texturizing alternatives.
- Store leftovers in an airtight glass container in the refrigerator for up to two days.
