Step 1 of 5
Coconut Shrimp Curry
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.
PRO TIP If you cook a lot of Indian food, you might want to buy a jar of ginger-garlic paste at an Indian market or online to keep on hand as a short-cut for freshly minced.
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Step 2 of 5
Coconut Shrimp Curry
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.
PRO TIP Fresh curry leaves, an aromatic seasoning that's much loved in South India, are completely unrelated to curry powder. They're nutty, slightly resinous (in a good way), and addictive once you try them. Though there's no close substitution, curry leaves are available online and at Indian markets (where you can also find black mustard seeds), and they keep well in the freezer up to a few months.
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Step 3 of 5
Coconut Shrimp Curry
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.
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Step 4 of 5
Coconut Shrimp Curry
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.
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Step 5 of 5
Coconut Shrimp Curry
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.