Shrimp and Chayote in a Coconut-Tamarind Sauce

Name: Shrimp and Chayote in a Coconut-Tamarind Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon whole coriander seeds; 1/2 teaspoon black peppercorns; 1 cup coconut milk from a well-stirred can (Chaokoh brand is best); 1 tablespoon thick tamarind paste*; 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper; 1 teaspoon paprika (good quality, bright red); 3 tablespoons olive oil; 1 teaspoon whole brown mustard seeds; 1/2 medium shallot, peeled and cut into fine slivers; 1 clove garlic, peeled and cut into fine slivers; 3 thin slices peeled fresh ginger, cut into fine slivers; 1 pound shrimp, peeled, deveined, washed and patted dry; 1 chayote (if small, use 1 1/2) peeled and cut into 1/8-inch julienne strips; Salt; Freshly ground black pepper; Pinch cayenne pepper; 12 to 15 fresh basil leaves, cut into thin ribbons at the last minute

Servings: persons

1 tablespoon whole coriander seeds
1/2 teaspoon black peppercorns
1 cup coconut milk from a well-stirred can (Chaokoh brand is best)
1 tablespoon thick tamarind paste*
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon paprika (good quality, bright red)
3 tablespoons olive oil
1 teaspoon whole brown mustard seeds
1/2 medium shallot, peeled and cut into fine slivers
1 clove garlic, peeled and cut into fine slivers
3 thin slices peeled fresh ginger, cut into fine slivers
1 pound shrimp, peeled, deveined, washed and patted dry
1 chayote (if small, use 1 1/2) peeled and cut into 1/8-inch julienne strips
Salt
Freshly ground black pepper
Pinch cayenne pepper
12 to 15 fresh basil leaves, cut into thin ribbons at the last minute

1
Put the coriander seeds and peppercorns into a small, cast-iron frying pan and set over medium heat.
2
Stir the spices until they emit a roasted aroma and turn half a shade darker.
3
Empty into a clean coffee-grinder or other spice grinder and grind as finely as possible.
4
Put in a bowl.
5
Add all the remaining ingredients for the sauce and mix well with a small whisk.
6
Just before eating, put the oil in a large, preferably non-stick saute pan and set over medium-high heat.
7
When very hot, put in the mustard seeds.
8
As soon as the seeds begin to pop (a matter of seconds), put in the shallots.
9
Stir and fry for 30 seconds.
10
Put in the garlic and ginger and continue to stir and fry for 30 seconds or until the shallots have browned a bit.
11
Put in the shrimp and stir a few times.
12
Add the chayote.
13
Continue to stir and cook for a minute.
14
Sprinkle lightly with a little salt, pepper and cayenne.
15
Stir to mix.
16
Add the coconut milk mixture and turn the heat down to medium low.
17
Stir and allow the shrimp and chayote to cook through gently.
18
As soon as the shrimp are opaque, stir in the basil and serve.
19
*To make the tamarind paste, break off a walnut-sized lump from a brick of tamarind.
20
Break this further into small pieces and put in a bowl.
21
Cover the tamarind just barely with hot water and leave to soak overnight or at least 4 hours.
22
Mash up the tamarind with your fingers and then pass the pulp through a coarse sieve.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 tablespoon whole coriander seeds, 1/2 teaspoon black peppercorns, 1 cup coconut milk from a well-stirred can (Chaokoh brand is best), 1 tablespoon thick tamarind paste*, and more.

Yes, Shrimp and Chayote in a Coconut-Tamarind Sauce 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.

That's it — enjoy your meal!