Coconut Shrimp Curry Recipe

Name: Coconut Shrimp Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 shrimp; vegetables: eggplant, red pepper, zucchini, spinach, whatever you like; 1 lime; big bunch cilantro; 4 T fresh, frozen, or dried coconut, shredded; 2-3 large tomatoes, or 1 can tomato puree; 6 thai (bird) chilis, 4 whole 2 sliced; 5 cloves garlic; 1 can coconut milk; 1 inch piece of ginger; 3 finger pinch cumin; pinch turmeric; mustard seed; other spices to taste

Servings: persons

30 shrimp
vegetables: eggplant, red pepper, zucchini, spinach, whatever you like
1 lime
big bunch cilantro
4 T fresh, frozen, or dried coconut, shredded
2-3 large tomatoes, or 1 can tomato puree
6 thai (bird) chilis, 4 whole 2 sliced
5 cloves garlic
1 can coconut milk
1 inch piece of ginger
3 finger pinch cumin
pinch turmeric
mustard seed
other spices to taste

1
Marinate shrimp in lime and salt for approx 30 mins. Chop vegetables. Either blend or food process into a sauce: cilantro, tomato, coconut, garlic, ginger, 4 whole chilis, coconut milk, cumin, turmeric, other spices (other than mustard seeds).
2
Heat oil in a pan and cook shrimp for a little bit, until they are just starting to pinken and curl. Remove from pan. Add more oil and cook mustard seeds and sliced chilis until mustards pop and chilis color. Pour in sauce and simmer, covered. Season with salt, don't be shy it takes a good deal. Add vegetables in order of cooking time. In this case, eggplant right away, 10 mins later peppers and zucchini. When vegetables look soft but not completely done, add shrimp and simmer very low 10 mins or so. Add spinach, wilt, and serve with rice and condiments.

1127

kcal

Calories

Fat

Carbs

198

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 30 shrimp, vegetables: eggplant, red pepper, zucchini, spinach, whatever you like, 1 lime, big bunch cilantro, and more.

Yes, Coconut Shrimp Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Shrimp Curry

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