Name: Coconut Shrimp Curry with Red Chili and Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian (Kerala)
Ingredients: 1 1/2 lb large shrimp (21-25 count), peeled and deveined; 1/2 tsp ground turmeric, divided; 3 tbsp coconut oil; 1 tsp black mustard seeds; 8 shallots, thinly sliced; 4 garlic cloves, minced; 1 tbsp fresh ginger, minced; 1 tbsp kashmiri red chili powder; 2 tsp ground coriander; 1 medium tomato, chopped; 1 can (13.5 oz) coconut milk; 1 tbsp tamarind paste; 2 fresh red chilies, thinly sliced on the diagonal; 1/4 cup fresh cilantro, chopped; 4 cups cooked long-grain white rice, for serving; to taste kosher salt

Coconut Shrimp Curry with Red Chili and Rice

4.7 from 616 home cooks Free

Big shrimp need only four minutes in this Kerala-leaning coconut sauce, so the real work is the base: shallots and tomato softened in coconut oil, tinted orange with Kashmiri chili and soured with tamarind. Fresh red chili slices go on at the end for sharp, clean heat. It is weeknight fast and made for plain white rice.

Prep

15 min

Cook

25 min

Total

40 min

Serves

Level

Easy

Cuisine

Indian (Kerala)

Method

Step 1: Toss the shrimp with 1/4 tsp turmeric and 1/2 tsp salt and set aside while you build the sauce.
Step 2: Heat the coconut oil in a wide skillet over medium heat. Add the mustard seeds and cover the pan; after about 30 seconds, when the popping slows, uncover.
Step 3: Add the shallots with a pinch of salt and cook for 7 to 8 minutes, until soft and golden at the edges. Add the garlic and ginger and stir until they smell sweet, about a minute.
Step 4: Lower the heat, then add the chili powder, coriander and remaining turmeric along with 2 tbsp water. Stir for 1 minute, then add the tomato and cook for about 5 minutes, until it breaks down into the shallots.
Step 5: Pour in the coconut milk, 1/2 cup water, the tamarind and 1/2 tsp salt. Simmer gently for 5 to 6 minutes, until the sauce is orange, slightly reduced and coats a spoon.
Step 6: Slide in the shrimp in a single layer and simmer for 3 to 4 minutes, turning once, until they are pink and curled into a loose C. A tight O means they have gone too far, so pull the pan off the heat promptly.
Step 7: Scatter the red chilies and cilantro over the curry and serve with the rice.

Kitchen note

The splash of water that goes in with the ground chili and coriander keeps the pan below scorching temperature, so the spices bloom and color the sauce instead of burning in the few seconds dry powder needs to turn bitter.