Recipe of Any-night-of-the-week Coconut shrimp curry *SKINNY*

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, coconut shrimp curry skinny. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Here's another shrimp dish with the sweetness of coconut milk which compliments the spiciness of the red curry paste in this simple dish. It was a skinny taste night!! Made this tonight and it was a winner. Super easy, one pot and tons of flavors!

Coconut shrimp curry SKINNY is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Coconut shrimp curry SKINNY is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have coconut shrimp curry skinny using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Coconut shrimp curry SKINNY:

1. Get shrimp
2. Take lite coconut milk
3. Get diced tomatoes
4. Make ready onion chopped
5. Prepare lemon juice
6. Prepare curry powder
7. Take tumeric
8. Get paprika
9. Get minced garlic
10. Take minced ginger
11. Prepare salt pepper

Whether you need a healthified option of everyone's favorite fried appetizer or are craving some curry, we have your back on all things coconut shrimp. Coconut shrimp curry is one of those quick and easy weeknight dishes. Choose Coconut Milk Wisely for this Shrimp Curry. I made a momentous discovery while working on this recipe.

Steps to make Coconut shrimp curry SKINNY:

1. Marinade shrimp in lemon juice, pepper, salt, paprika. Let it sit in fridge for 15 minutes.
2. While shrimp is marinading,Saute chopped onion in oil for a couple minutes till translucent. About 3-5 min.
3. Add spices.. ginger, garlic, tumeric, curry, salt. Stir, Cook 3-5 minutes
4. Stir
5. Add canned tomato with juice. Cook about a minute
6. Add coconut milk. Bring to boil and simmer for about 5minutes.
7. Add shrimp. Dump the entire bag in the pan. Cook about 5 minutes or until pink
8. Plate on a bed of rice and top with cilantro. Enjoy

Choose Coconut Milk Wisely for this Shrimp Curry. I made a momentous discovery while working on this recipe. The first batch we made ended up too thick, so we thought, why not use light. Simple Thai-inspired curries have recently become one of my weeknight staples. As long as I have a jar of store-bought curry paste in my fridge and a couple of cans of coconut milk in my pantry, I know I'm just minutes away from a.

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