Easy Coconut Shrimp Curry is a flavor packed dinner you can have on the table in less than 30 minutes!
Cook rice, set aside until ready to serve dinner.
Using a large skillet, turn heat to medium high and add olive oil and butter. When oil is hot, add shrimp. Add salt and pepper and squeeze juice of one lime onto shrimp in pan. Cook just until shrimp turns pink, about 2-3 minutes each side. Remove cooked shrimp from pan and set aside.
Add cayenne or dried chiles to pan and stir until flavor releases, about 1 minute. Remove any dried chiles and discard or use as garnish.
Add chopped onion to pan and cook for about 4-5 minutes until the onions are softened.
Add mushrooms and cook for another 3-4 minutes until mushrooms are softened. Add additional salt and pepper to veggies in pan. Turn heat to medium and add garlic and cook just until fragrant, being careful to not burn garlic.
Add ginger, chopped or canned tomatoes, curry, coriander, turmeric and toss with vegetables in skillet.
Pour in coconut milk. Cook on medium heat until sauce is hot and bubbly. (If making a slurry to thicken sauce, add now. See recipe notes)
Add cooked shrimp to sauce. Add brown sugar if desired. Add 1/4 cup chopped cilantro to sauce, reserving some for top of dish.
Serve over rice, garnish with lime slices and chopped cilantro.
-Lemon juice may be substituted for lime juice.
-You may add any type of vegetable you like to this recipe. Chopped red pepper, green peppers, spinach, cooked potato, etc.
-If you are using "lite" or "light" coconut milk, you may thicken the sauce by using a little cornstarch. Pour 1/4 cup of the coconut milk into a measuring cup or bowl. Add 1 tablespoon of cornstarch and whisk. This is called a "slurry". Add the remaining milk to the recipe as directed, and after the ingredients in the pan are heated, add the slurry in a slow stream to the pan.
-Chop and prepare the veggies ahead for easy assembly just before making this dish.