Indian Shrimp Curry made with coconut milk, tomato sauce and warm Indian spices is a quick 20 minute curry dish you can enjoy any day of the week!
Hello again everyone, it’s Sabrina again from Cooking with Points – a recipe blog dedicated to Weight Watchers friendly recipes.
Indian curries at my favorite restaurants have always been difficult to enjoy on Weight Watchers because of the heavy use of cream in recipes. I wish I could say that recreating those recipes at home was a breeze, but most people are pretty intimidated by cooking Indian food.
This Indian Shrimp Curry throws all the preconceptions of how long and difficult curries are out the window. The spices are very easy to find at your local grocery store. I checked and my local grocer had ever single one of the spices below in their store brand as well.
The actual recipe is even easier than sourcing the ingredients. Made in one small pan, the spices bloom in just seconds. The whole recipe is cooked, start to finish, in just 15 minutes.
HOW TO LIGHTEN UP INDIAN RECIPES:
- Swap heavy cream in recipes for coconut milk. I use lite coconut milk and cut the amount of cream they call for in half.
- Instead of sautéing foods in oil only to then be cooked (or braised) in sauces, poach them in the sauces instead. Indian food has such bold flavors, you won’t even miss the flavor from the searing.
- Use lean proteins and cook them quickly to avoid overcooking them. Salmon, shrimp, chicken, turkey and tofu are all fantastic options for swapping into lamb or dark meat chicken recipes.