Coconut-Lime Shrimp Curry with Basmati Rice and Black Beans

Succulent shrimp simmered in a creamy, boldly spiced coconut-lime sauce with bell peppers and black beans, perfectly complemented by fluffy basmati rice. A hearty and flavorful dish designed for easy meal preparation.

• Prep: 30 min
• Cook: 45 min
• Total: 1 hr 15 min
• Servings: 9
• Cuisine: Indian
• Difficulty: Medium
• Cost: $5.62/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• stir-fry
• savory
• spicy
• rich
• comfort food
• healthy

Ingredients

• 2.5 pound shrimp (large, peeled, deveined, tails on or off)
• 3 cup basmati rice (uncooked)
• 2 tablespoon olive oil
• 1 yellow onion (large, chopped)
• 5 clove garlic (minced)
• 1 fresh ginger (1 inch piece, grated)
• 2 bell peppers (diced)
• 1.5 teaspoon ground cumin
• 1.5 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1.5 tablespoon curry powder
• 1 can diced tomatoes (undrained)
• 2 can full-fat coconut milk
• 1.5 cup chicken broth
• 2 can black beans (rinsed and drained)
• 1.5 teaspoon salt
• 0.75 teaspoon black pepper
• 0.5 teaspoon red pepper flakes
• 2 limes
• 0.5 cup fresh cilantro (chopped)

Instructions

1. Cook the 3 cups of basmati rice according to package directions while preparing the curry. Set aside when done.
2. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the 1 large chopped yellow onion and cook until softened, about 5-7 minutes.
3. Stir in the 5 cloves of minced garlic and 1 inch of grated fresh ginger. Cook for 1 minute until fragrant.
4. Add the 2 diced bell peppers and cook for another 5 minutes until slightly tender.
5. Stir in 1 1/2 teaspoons of ground cumin, 1 1/2 teaspoons of ground coriander, 1 teaspoon of turmeric powder, and 1 1/2 tablespoons of curry powder. Cook for 1 minute, stirring constantly, to toast the spices.
6. Pour in 1 (14 1/2 ounce) can of undrained diced tomatoes, 2 (13 1/2 fluid ounce) cans of full-fat coconut milk, and 1 1/2 cups of chicken broth. Bring the mixture to a simmer, then reduce heat to low and let it cook for 10-15 minutes, allowing the flavors to meld.
7. Add the 2 cans of rinsed and drained black beans to the pot and stir to combine. Season with 1 1/2 teaspoons of salt, 3/4 teaspoon of black pepper, and 1/2 teaspoon of red pepper flakes if desired.
8. Add the 2 1/2 pounds of peeled and deveined shrimp to the simmering sauce. Cook for 3-5 minutes, or until the shrimp are pink and opaque. Be careful not to overcook the shrimp.
9. Stir in the juice from 1 lime. Taste and adjust seasoning as needed.
10. Serve the coconut-lime shrimp curry hot over the cooked basmati rice. Garnish each serving with fresh chopped cilantro and a lime wedge.

Notes

Leftovers store very well in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

• Calories: 586
• Protein: 30.2 g
• Carbohydrates: 76.2 g
• Fat: 17.3 g
• Fiber: 6.4 g
• Sodium: 1504 mg
• Saturated Fat: 14 g
• Sugar: 6.3 g
• Cholesterol: 139 mg