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Coconut Shrimp Curry
This is a perfect recipe for those busy weeknights when you're in the mood for something a bit adventurous, yet are crunched for time and need dinner on the table in minutes. Set yourself up for success by keeping the magic seasoning — curry leaves — on hand in the refrigerator or freezer. (If you don't have the curry leaves, you can sub fresh basil; the dish will taste quite different but will still be delicious.) For serving, start a pot of basmati rice when you start the curry. The recipe is a Yummly original created by Prerna Singh.
- Finely chop the onion. Scrape the ginger with a spoon to remove peel. Finely grate ginger, or mince it along with the garlic. Cut the chilies into long, thin slices. Slice the lemon into 1/2-inch rounds. Finely chop the tomatoes.
- Heat the oil in a cast-iron skillet over medium heat. Once hot, add the curry leaves and mustard seeds. As they sputter, add the onion and lemon. Cook, stirring often, until onion begins to turn golden, about 5 minutes.
- Add the ginger-garlic paste, Thai chilies, salt, and turmeric and stir well. Add the tomatoes and stir to combine. Cover the pan tightly and cook over medium heat until tomatoes soften and are slightly broken down, about 5 minutes.
- Stir in the cayenne, if using, along with the shrimp and coconut milk. Increase heat to high and cook the curry uncovered, stirring occasionally, until shrimp are opaque and cooked through, 3-5 minutes.
- Squeeze the lemon juice into the curry and stir. Scatter the cilantro leaves on top. Serve the curry, including curry leaves from the sauce, in bowls over steamed basmati rice.
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|Calories370Calories from Fat280|
|% DAILY VALUE|
|Calories from Fat280|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.