Curry Lamb Chicken Pork or Shrimp
Embark on a flavor-packed culinary journey with "Curry Lamb, Chicken, Pork, or Shrimp," a versatile and crowd-pleasing recipe that lets you customize the star protein to your liking! Whether you're craving tender lamb, succulent chicken, hearty pork, or juicy shrimp, this dish showcases your choice of protein simmered in a rich and aromatic curry sauce infused with garlic, ginger, and warm spices like curry powder, cumin, and turmeric. Creamy coconut milk, vibrant crushed tomatoes, and a hint of lime create a perfect balance of savory, tangy, and mildly sweet flavors. Ready in under an hour, this comforting curry is ideal for weeknight dinners or special occasions. Serve it over fluffy basmati rice, garnished with fresh cilantro, and elevate your meal with the irresistible charm of homemade curry. Perfect for curry lovers and meal-prep mavens, this recipe delivers bold flavors in every bite!
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Recipe Information
Ingredients
- 500 grams Protein (lamb, chicken, pork, or shrimp)
- 2 tablespoons Vegetable oil
- 1 large Yellow onion, finely chopped
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric powder
- 400 grams Crushed tomatoes
- 400 milliliters Coconut milk
- 100 milliliters Chicken or vegetable broth
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Lime, sliced into wedges (for serving)
- 2 cups Cooked Basmati rice (for serving)
Instructions
Prepare your protein: Cut lamb, chicken, or pork into bite-sized pieces. If using shrimp, peel and devein them. Set the prepared protein aside.
In a large skillet or pot, heat the vegetable oil over medium heat.
Add the chopped onion and sauté for 4-5 minutes, or until it becomes translucent.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the curry powder, ground cumin, ground coriander, and turmeric powder. Cook the spices for 1-2 minutes, stirring constantly, to release their flavor.
Pour in the crushed tomatoes, coconut milk, and broth. Stir everything to combine, bringing the mixture to a gentle simmer.
Season with salt and black pepper, adjusting to taste. Allow the sauce to cook for 5-7 minutes to deepen the flavor.
Add your chosen protein to the sauce. If using chicken, pork, or lamb, simmer for 20-25 minutes, or until the meat is fully cooked and tender. If using shrimp, cook for 3-4 minutes, or until they are pink and opaque.
Taste the curry and adjust seasoning if needed.
Garnish with fresh cilantro before serving.
Serve hot with cooked basmati rice and lime wedges on the side for an extra zing.
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1716 mg | 75% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 13.2 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 924 mg | 20% | |
*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.
