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bowl of rice topped with shrimp and sauce
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Coconut Shrimp Curry
Servings: 4
Ingredients
  • 1 lb. frozen shrimp de-tailed, deveined
  • 1 onion minced
  • 3 cloves garlic minced
  • 1 tsp. ginger minced
  • 1 Tbsp. garam masala
  • 1 Tbsp. turmeric
  • 1 can coconut milk
  • 28 oz. diced tomatoes
  • salt and pepper to taste
Instructions
Assembly Instructions:
  1. Place the shrimp in a medium sized freezer bag.

  2. Combine the onion, garlic, ginger, garam masala, turmeric, coconut milk, diced tomatoes, salt and pepper in a large resealable freezer bag. Remove the excess air and seal.

  3. Staple the two bags together above the seal.

  4. Freeze.

Cooking Instructions:

  1. Thaw.

  2. Pour the contents of the large bag into a large skillet and cook over medium heat until the sauce begins to boil.

  3. Reduce heat to low and simmer. Add the shrimp and stir to mix.

  4. Continue cooking until the shrimp is pink.

  5. Serve over rice or with Naan.