Shrimp and Apple Curry with Golden Raisins
Sweet, savory, and spiced to perfection, this Shrimp and Apple Curry with Golden Raisins is a vibrant dish that redefines comfort food. Juicy shrimp are simmered in a creamy coconut milk-based sauce infused with the warm flavors of curry powder, turmeric, and a hint of ginger. The surprising addition of diced green apple and golden raisins adds a delightful touch of natural sweetness and tartness, elevating the dish to a new level of sophistication. Ready in under 40 minutes, this easy one-pan recipe features perfectly balanced layers of flavor and texture, making it an ideal weeknight dinner or special occasion meal. Serve over a bed of steaming white or brown rice, and don’t forget the sprinkle of fresh cilantro for a pop of color and freshness! Perfect for fans of quick shrimp curries, unique ingredient pairings, and vibrant global flavors.
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Recipe Information
Ingredients
- 500 grams raw shrimp (peeled and deveined)
- 1 large green apple (diced)
- 50 grams golden raisins
- 400 milliliters coconut milk
- 2 tablespoons vegetable oil
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 2 teaspoons ginger (grated)
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 0.5 teaspoons red chili flakes (optional)
- 250 milliliters chicken or vegetable broth
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 servings steamed white or brown rice (for serving)
Instructions
Heat 2 tablespoons of vegetable oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for about 3-4 minutes, until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1 more minute until fragrant.
Sprinkle in the curry powder, ground turmeric, and optional red chili flakes, stirring for 30 seconds to toast the spices.
Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer.
Stir in the diced apple and golden raisins, allowing them to cook for 3-4 minutes until slightly softened.
Slowly pour in the coconut milk, stirring to incorporate, and season with salt and black pepper.
Allow the curry to simmer gently for 5 minutes, letting the flavors meld together.
Add the shrimp to the pan, stirring them into the sauce. Cook for 4-5 minutes or until the shrimp turn pink and are fully cooked.
Remove the curry from heat and stir in the lime juice for a fresh burst of flavor.
Taste and adjust seasoning if necessary.
Serve the curry over steamed white or brown rice, garnished with freshly chopped cilantro.
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 7998 mg | 348% | |
| Total Carbohydrate | 296.2 g | 108% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 81.1 g | ||
| Protein | 143.5 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 549 mg | 42% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2825 mg | 60% | |
*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.
