Tomato-Coconut Shrimp Curry Tomato-Coconut Shrimp Curry

Image: Jeff Coulson

Tomato sauce makes a tasty base for curries, and this Thai-inspired shrimp dish is no exception. Enhanced by fresh ginger and dried spices, it's wonderfully aromatic—your kitchen will smell amazing! Serve with a wedge of lime, if desired.

  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 4 servings



In saucepan, heat oil over medium heat; cook onion, stirring occasionally, until softened, about 5 minutes. Add yellow pepper; cook, stirring occasionally, until tender-crisp, about 5 minutes. Stir in ginger, garlic, turmeric, mustard seeds, garam masala and chili powder; cook, stirring constantly, until fragrant, about 2 minutes.

Stir in tomato sauce, coconut milk, sugar and salt; simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in shrimp and peas; simmer until shrimp is pink and opaque throughout, about 4 minutes. Sprinkle with cilantro.

Nutritional facts per serving : about

  • Fibre 6 g
  • Sodium 485 mg
  • Sugars 14 g
  • Protein 27 g
  • Calories 484.0
  • Total fat 32 g
  • Potassium 1144 mg
  • Cholesterol 158 mg
  • Saturated fat 19 g
  • Total carbohydrate 28 g


  • Iron 56.0
  • Folate 35.0
  • Calcium 12.0
  • Vitamin A 24.0
  • Vitamin C 147.0
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Lunch & Dinner

Tomato-Coconut Shrimp Curry