Coconut Shrimp Curry With Mushrooms

Name: Coconut Shrimp Curry With Mushrooms
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 pound medium shrimp, peeled and deveined; Salt and pepper; 1 teaspoon grated ginger; 1 teaspoon grated garlic; 1 teaspoon turmeric; 1/2 teaspoon coriander seeds, toasted and ground; 1/2 teaspoon cumin seeds, toasted and ground; 1 tablespoon tamarind paste; 1 serrano chile, finely diced; Pinch of cayenne; 2 tablespoons coconut oil; A few fresh curry leaves (optional); 6 ounces mushrooms, chopped; 2 cups coconut milk, fresh or canned; A few mint leaves and cilantro leaves, for garnish; Lime wedges, for garnish

By David Tanis

Total Time: 40 minutes
Rating: 4(1,698)
Comments: Read comments

This simple curry, infused with spices, has a pleasant flavor with a hint of coconut. Use whatever kind of cultivated mushrooms you can find, from button-type white ones to golden oyster mushrooms. Feel free, too, to skip the curry leaves, but if you can find them, they add a nice depth of flavor.

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Ingredients

Yield:4 servings

1pound medium shrimp, peeled and deveined
Salt and pepper
1teaspoon grated ginger
1teaspoon grated garlic
1teaspoon turmeric
½teaspoon coriander seeds, toasted and ground
½teaspoon cumin seeds, toasted and ground
1tablespoon tamarind paste
1serrano chile, finely diced
Pinch of cayenne
2tablespoons coconut oil
A few fresh curry leaves (optional)
6ounces mushrooms, chopped
2cups coconut milk, fresh or canned
A few mint leaves and cilantro leaves, for garnish
Lime wedges, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Put shrimp in a medium bowl, and season generously with salt and pepper. Add ginger, garlic, turmeric, coriander, cumin, tamarind paste, serrano chile and cayenne, and mix to coat well. Leave to marinate for 5 to 10 minutes.
Step 2
Heat coconut oil in a wide skillet over medium-high heat. Add curry leaves, if using, and let them sputter, then add mushrooms and stir-fry gently for about 1 minute. Add shrimp and cook, stirring for about 1 to 2 more minutes until shrimp have turned pink and mushrooms have softened.
Step 3
Add coconut milk and simmer for about 1 minute. Taste sauce and adjust seasoning. Transfer to a serving dish, garnish with mint and cilantro and serve, with lime wedges on the side.

Ratings

4 out of 5

1,698 user ratings

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Comments

Paul7 years ago

If you don't feel like investing in tamarind paste only to clutter your larder with the rest of the jar, use lemon or lime juice and light brown sugar in equal parts. Not identical in flavor, but still an adequate sweet-and-sour substitute for only a tablespoon.

Doug Sease7 years ago

Mind sharing the brand name of the chutney?

JMR7 years ago

I would serve sugar snap or snow peas quickly sauteed with some garlic and a sprinkling of finely sliced scallions. With shrimp in the slightly creamy sauce, the crisp clean flavor of either pea seems like a natural combination to me,

Dee1 month ago

Good but I halved recipe and should have kept spice amounts the same or doubled

Linds2 months ago

For 1lb of shrimp, just use a standard can (13.5oz) of coconut milk, 2 cups wouldn’t be the right ratio. I still had too much sauce, so when the shrimp were cooked I removed and set aside while I let the sauce reduce for about 3 mins

christine3 months ago

Delish with double or triple spices, plus 1-2 TBSP green curry paste. Added 2 c pre-steamed broccoli florets at end. Goes together quickly with prior prep.

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