Plento Pasto CookbookEast African Coconut Curry Shrimp with Chapati-Style Flatbread
⏱ 25 min
🍽 Serves 4
≈ $10.80 ($2.70/serving)
novice
Why this fits a family on a budget
Frozen shrimp and pantry canned goods keep this flavorful East African-inspired curry under $1.10 per serving, well within the $3/meal target. The entire dish comes together in one skillet in about 20 minutes, making it stress-free for a busy weeknight.
Ingredients
• 1 lb frozen medium shrimp, peeled and deveined
• 13.5 oz canned coconut milk
• 14.5 oz canned diced tomatoes
• 4 count store-bought flour tortillas (large)
• 1 medium yellow onion
• 3 cloves garlic cloves
• 1 tsp fresh ginger
• 2 cups baby spinach
• 2 tbsp vegetable oil
• 2 tsp curry powder
• 0.5 tsp ground turmeric
• 1 tsp ground coriander
• 0.75 tsp salt
• 0.25 tsp red pepper flakes
• 1 whole lime
Instructions
1. Thaw shrimp by placing them in a colander under cold running water for 5 minutes. Drain and pat dry. Dice the onion, mince the garlic, and grate or finely chop the ginger.
2. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the onion and cook for 3–4 minutes, stirring often, until the edges begin to brown and the onion is soft.
3. Add the minced garlic and ginger to the skillet and stir for 30 seconds until fragrant. Add the curry powder, turmeric, and ground coriander, stirring constantly for 30 seconds to toast the spices — they should smell fragrant and deepen in color.
4. Pour in the canned diced tomatoes (with their liquid) and the coconut milk. Stir well to combine and bring to a gentle boil over medium-high heat, about 2–3 minutes.
5. Add the shrimp and red pepper flakes. Cook for 3–4 minutes, stirring occasionally, until shrimp are pink and curled into a 'C' shape — do not overcook. Stir in the baby spinach and cook for 1 more minute until wilted. Season with salt and squeeze in the juice of the lime.
6. While the curry simmers, warm the flour tortillas one at a time directly in a dry skillet over medium heat for 30–45 seconds per side until lightly charred spots appear. Stack and cover with a clean kitchen towel to keep warm.
7. Ladle the coconut curry shrimp into bowls and serve with the warm flatbreads on the side for scooping.
Contains: shellfish, wheat. Always double-check labels for your household's allergies.
Cost is a national-average estimate and varies by store and region.
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This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.
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