Golden Tomato Curry with Shrimp

Dive into a vibrant and aromatic feast with this Golden Tomato Curry with Shrimp, a quick and flavorful dish that brings the essence of coastal cuisine to your table. This creamy curry features tender shrimp simmered in a luscious sauce made from golden tomatoes, coconut milk, and a fragrant blend of turmeric, cumin, and coriander. The natural sweetness of the tomatoes pairs beautifully with the warm spices, while a splash of lime juice brightens every bite. Ready in just 40 minutes, this curry is perfect for busy weeknights yet impressive enough for entertaining. Serve it with steamed rice or warm flatbreads to soak up every delectable drop of sauce.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams shrimp (peeled and deveined)
• 400 grams golden tomatoes (fresh or canned)
• 400 milliliters coconut milk
• 1 medium yellow onion (finely chopped)
• 3 cloves garlic (minced)
• 1 tablespoon ginger (grated)
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin seeds
• 1 teaspoon ground paprika
• 2 tablespoons vegetable oil
• 2 tablespoons fresh cilantro (chopped)
• 1 tablespoon lime juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon sugar
• 150 milliliters water

Directions

Step 1

Rinse the shrimp under cold water and pat them dry with paper towels. Season with a pinch of salt and set aside.

Step 2

Heat the vegetable oil in a large skillet or wok over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until aromatic.

Step 3

Add the finely chopped onion and sauté for 5-7 minutes, or until golden and softened.

Step 4

Stir in the garlic and ginger. Cook for 1 minute, stirring frequently, until fragrant.

Step 5

Add the turmeric, coriander powder, and paprika. Stir well to coat the onions and spices evenly.

Step 6

Add the golden tomatoes to the skillet. If using fresh tomatoes, chop them roughly before adding. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down into a sauce.

Step 7

Pour in the coconut milk and water, stirring to combine. Add the sugar, salt, and black pepper. Bring the mixture to a gentle simmer.

Step 8

Let the curry simmer for 5 minutes, then add the shrimp to the skillet. Stir gently to coat the shrimp in the sauce.

Step 9

Cook the shrimp for 3-5 minutes, or until they turn pink and are cooked through.

Step 10

Taste the curry and adjust the seasoning with more salt, pepper, or lime juice as needed.

Step 11

Garnish with fresh cilantro and serve hot with steamed rice or flatbreads.

Nutrition Facts

Serving size	1658.1 grams (1658.1g)

Amount per serving	% Daily Value*
Calories	1048

Total Fat 34.60g	44%
Saturated Fat 5.50g	28%
Polyunsaturated Fat 16.80g
Cholesterol 977mg	326%
Sodium 3415mg	148%
Total Carbohydrate 77.30g	28%
Dietary Fiber 9.90g	35%
Total Sugars 46.40g
Protein 127.10g	254%

Vitamin D 894IU	4471%
Calcium 363mg	28%
Iron 8mg	45%
Potassium 3062mg	65%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.6%

Protein: 45.0%

Carbs: 27.4%