Shrimp Coconut Curry

Shrimp Coconut Curry

from foodnetwork.com
25 min
1 servings

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Ingredients

  • 3 tablespoons vegetable oil
  • 1/2 teaspoon black mustard seeds
  • 8 fresh curry leaves
  • 1 large red onion, finely chopped
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon red chili powder
  • 1 teaspoon sambar masala powder or curry powder
  • 1/2 teaspoon turmeric
  • Table salt, to taste
  • One 14-ounce can coconut milk
  • 12 colossal shrimp (13/15), shelled with tails on
  • Basmati rice, for serving

Directions

  1. 1

    In a large skillet, heat 2 tablespoons of the vegetable oil over medium heat. Add the mustard seeds. As soon as they begin to sputter, add the curry leaves, onions and ginger; saute until the onions are golden brown, 5 to 7 minutes.

  2. 2

    Reduce the heat to low. Add the chili powder, sambar masala, 1/4 teaspoon of the turmeric and some salt and saute for 1 minute. Add the coconut milk and simmer until the mixture is slightly thickened and has turned a deeper shade of gold, about 5 minutes.

  3. 3

    Pat dry the shrimp. Combine the remaining 1/4 teaspoon turmeric and some salt in a medium bowl. Add the shrimp and toss to coat. Heat the remaining tablespoon vegetable oil in a second large skillet over medium heat. Add the shrimp and cook, tossing occasionally, until pink, 4 to 6 minutes. Add the shrimp to the coconut curry. Serve over rice.