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Creamy Shrimp Curry with Coconut Milk

Creamy Shrimp Curry with Coconut Milk

This shrimp curry recipe from Anna Theoktisto combines fresh curry leaves, warm spices, creamy coconut milk, and sweet shrimp for a weeknight one-pan meal.

Calories
130
Carbohydrates
12g
Protein
17g
Potassium
579mg
Fiber
10g
Sugar
11g

Ingredients

  • 3 tablespoons ghee

  • 10 fresh or frozen curry leaves

  • 2 teaspoons mustard seeds

  • 1/2 teaspoon ground turmeric

  • 1/4 teaspoon Kashmir chile powder

  • 1 medium-size yellow onion, chopped (about 2 cups)

  • 1 (3 1/2-inch) serrano chile (unseeded), halved lengthwise 

  • 1 tablespoon grated garlic (about 3 large garlic cloves)

  • 2 teaspoons grated peeled fresh ginger (about 1 [2-inch] piece)

  • 2 medium tomatoes, diced (about 2 cups)

  • 1 (14-ounce) can coconut milk

  • 1 1/2 tablespoons tamarind paste

  • 2 teaspoons kosher salt

  • 1 1/2 pounds peeled and deveined raw large shrimp, tail-on

  • Fresh cilantro leaves, for garnish

  • Cooked long-grain white rice, for serving

Direction

  1. Melt ghee in a large skillet over medium-high. Add curry leaves, mustard seeds, turmeric, and chile powder; cook, stirring constantly, until seeds begin to pop and splutter, 30 seconds to 1 minute. Add onion and serrano chile; cook, stirring often, until onion softens, about 2 minutes. Stir in garlic and ginger; cook, stirring often, until mixture begins to brown and stick to skillet, about 2 minutes. Add tomatoes; cook, stirring often and scraping up browned bits from skillet, about 1 minute.

  2. Stir in coconut milk, tamarind paste, and salt. Bring to a boil over medium-high, stirring often, until sauce thickens slightly, about 6 minutes. Add shrimp; cook, stirring often, until shrimp are opaque and cooked through, 3 to 4 minutes. Remove from heat; garnish with cilantro, and serve with rice.

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