Balti Coconut Curry

  • Total Time: 25 mins
  • Hands-on Time: 5 mins
  • Makes: 5 servings

Coconut shrimp gets an Indian curry makeover in this ethnic recipe. Chock-full of chopped vegetables, seasoned with lively Balti curry seasoning and served over rice, this dish is as delicious as it is simple. For an even more colorful dish, try adding red or yellow peppers as well as the green.

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  • 1 teaspoon Frontier Organic Black Peppercorns 2.12 oz.
  • 1 teaspoon Frontier Organic Balti Curry Seasoning 1.8 oz.
  • 1 pound shrimp, peeled and precooked
  • 2 teaspoons lime juice
  • 1 cup chopped green pepper
  • 3/4 cup coconut milk
  • 2 teaspoons vegetable oil
  • 1 1/2 cups chopped red onion
  • 1/2 teaspoon sea salt


Place shrimp in a bowl. Add lime juice and 1 tablespoon Balti Seasoning. Let marinate for 30 minutes.

Mix 2 teaspoons Balti Seasoning with coconut milk. Set aside.

Heat oil in a wok or skillet to medium heat. Add onions and peppers and cook until soft. Add the black pepper and salt and continue to cook until the onions and peppers are browned.

Add marinated shrimp to the pan, and let cook for about 1 minute. Add coconut milk mixture to the pan. Bring to a boil, turn down heat, and let simmer for about 10 minutes, or until desired thickness is reached.

Serve over rice.

Add red or yellow peppers, or any other desired vegetable for a more colorful dish.


Calories: 230


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