Skillet Suppers
Super Easy Shrimp Curry (One Pan)
This is my go-to when I want something that tastes like it took all day but really comes together in one pan in about half an hour. I build the whole curry in a single skillet — garlic and onion to start, then coconut milk and tomatoes simmered down into a rich sauce, and the shrimp go in right at the end so they stay tender. It's warm, a little spicy if you want it, and the kind of dinner that makes the kitchen smell incredible.
Shrimp CurryIngredients
- about 1 tablespoon avocado oil
- 5 to 6 garlic cloves, minced
- 1 onion
- freshly grated ginger, to taste
- 2 tablespoons red curry paste (optional — for spice)
- 14 ounces unsweetened coconut milk
- 15 ounces diced tomatoes (with the juice)
- 1 teaspoon cardamom
- ground cumin, to taste
- ground turmeric, to taste
- coriander seeds, to taste
- salt, to taste
- black pepper, to taste
- 1 pound shrimp, peeled and deveined
- cilantro, for garnish
How to Make It
- Heat about 1 tablespoon avocado oil in a pan over medium heat.
- Add the minced garlic and cook for 1 to 2 minutes.
- Add the onion and cook until translucent.
- Add the grated ginger.
- Stir in 2 tablespoons red curry paste until the onions are fully coated (skip it if you don't want it spicy).
- Pour in the 14 ounces unsweetened coconut milk.
- Add the diced tomatoes with their juice.
- Stir in 1 teaspoon cardamom.
- Add the ground cumin, turmeric, salt, and pepper to taste, and stir until the seasoning is blended in.
- Taste and adjust the seasoning.
- Bring to a boil, then turn the heat down to low and simmer for 10 to 15 minutes, stirring occasionally, until it thickens and the vegetables float to the top.
- Add the 1 pound peeled and deveined shrimp.
- Cook on low for about 5 minutes, until the shrimp are completely pink.
- For a thicker sauce, let it sit 5 to 10 minutes before serving.
- Garnish with cilantro and serve.
Curtis's Tips
- Cardamom is best found at an international market, but you can still make this without it — it just gives a more authentic flavor.
- The red curry paste is optional and only there to add spice, so leave it out if you want a mild curry.
- Coconut milk works whether you grab it in a can or in a carton — I use a carton.
- Keep the juice from the diced tomatoes — I want that tomato juice in there.
- Season to taste and keep tasting as you go to make sure it's good.
- Add the shrimp at the very end so they don't overcook — cook just until they're completely pink, about 5 minutes, for tender shrimp.
- Make sure your shrimp is peeled and deveined.
- If you want a thicker sauce, let the finished curry sit for 5 to 10 minutes and it'll thicken right up.
