Shrimp Curry
Coconut-tomato curry, quick-cooked shrimp and curry leaf tadka.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Shrimp goes from raw to rubber in about 30 seconds - pull the pan when they're JUST pink and still slightly translucent at the thickest part. They'll keep cooking off heat. Better undershot than oversteamed.
Ingredients
Everything below makes 4 servings.
- 1¼ lblarge shrimp (peeled, deveined)patted dry
- 1 canfull-fat coconut milk
- 1 candiced tomatoes
- 1 mediumyellow onionfinely diced
- 5garlic clovesminced
- 1½ tbspfresh gingerminced
- 1green chili (serrano)slit lengthwise
- 2 tbspcoconut oil
- 1 tspmustard seeds
- 10fresh curry leaves
- 1½ tspground coriander
- 1 tspground cumin
- ½ tspground turmeric
- 1 tspkashmiri chili powder
- ¾ tspgaram masala
- ½lemonfor squeezing
- ¼ cupfresh cilantrochopped
- 1½ cupsbasmati ricerinsed
- 1¼ tspkosher salt
- 2¼ cupswater
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 460calories
- 28gprotein
- 32gcarbs
- 24gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Pat shrimp dry; season with ¼ tsp salt.
- Finely dice onion. Mince garlic and ginger. Slit green chili.
- Chop a small handful of cilantro.
- Rinse basmati.
Rice
Combine rice with water and salt. Bring to boil, cover, simmer low 15 min, off heat 10.
25 min · hands offTadka
Heat coconut oil in skillet over medium. Add mustard seeds - wait for them to pop (15 sec). Add curry leaves - they'll crackle. Cook 15 sec.
1 min · hands onAromatics
Add onion and salt, cook 5 min until soft. Add garlic, ginger, green chili - 1 min. Add coriander, cumin, turmeric, kashmiri chili - toast 30 sec.
6 min · hands onMasala and coconut
Add diced tomatoes; simmer 5 min, mashing until jammy. Stir in coconut milk and remaining salt. Simmer 6 min until slightly thickened.
11 min · hands offCook shrimp
Slide shrimp into the sauce in a single layer. Simmer 3-4 min, turning once, until just pink and curled - don't overcook.
4 min · hands onFinish
Off heat. Stir in garam masala. Squeeze lemon. Scatter cilantro. Taste, adjust salt.
1 min · hands onServe
Spoon curry and shrimp over rice.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Cube fish 1.5 inch; simmer in sauce 5-6 min instead of 3-4. Adds about 2 minutes.
Press tofu 10 min, cube, add directly to sauce, simmer 5 min.
Warm naan 1 min per side.
Saute cauliflower rice 4 min with salt. Saves about 10 minutes.
What keeps
Coconut sauce keeps 3 days but shrimp toughens on reheat. Best move: cook the sauce batch-size, freeze in portions, add fresh shrimp at meal time (3-4 min).
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