Shrimp is a quick cooking option for weeknight meals. Here the popular shellfish is used in a coconut curry, with bacon added for a hit of smoky flavor. It can be ready in a flash of the pan, with cooked rice as the essential side kick. Although optional, chutney is a traditional condiment for curries (and you can use the rest on sandwiches or to flavor marinades). Any flavor will do, though mango or tomato chutney is especially authentic.


1 piece bacon (cubed)
olive oil
1 onions (chopped)
3 garlic cloves (chopped)
1 coconut milk
1 1/2 kilograms shrimp (peeled and cooked)
3 tablespoons curry
1 tablespoon corn starch
250 milliliters whole milk


1Fry bacon in a large pan.
2Add a drizzle of olive oil to hot pan and sauté onion, and garlic until translucent.
3Add coconut milk and bring to a boil.
4Add shrimp.
5In a small bowl, dissolve curry and cornstarch in milk and add to shrimp mixture.
6Bring to a boil, so shrimp infuses with curry flavor.
7Remove from heat.
8Serve with white rice and chutney, to taste.
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