Shrimp Coconut Curry
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
- to tasteTable salt
- One 14-ounce can coconut milk
- 12 colossal shrimp
shelled with tails on, 13/15
- Basmati rice
for serving
Directions
- 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
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
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.
Shrimp Coconut Curry
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About this Recipe
Craving a vibrant, flavorful curry that comes together in a flash? This Shrimp Coconut Curry delivers a symphony of aromatic spices and creamy richness, perfect for a satisfying weeknight meal that tastes anything but fast.
What makes this recipe truly special is the thoughtful combination of fresh, potent spices. The gentle sizzle of black mustard seeds and fragrant fresh curry leaves in hot vegetable oil creates an intoxicating foundation, releasing deep, earthy notes that elevate the entire dish. This simple yet powerful technique ensures every bite is packed with authentic flavor, making it stand out from typical takeout versions.
You can expect a beautifully balanced curry: the creamy luxury of coconut milk mingling with the subtle heat of red chili powder and the warming complexity of sambar masala. Each colossal shrimp will be tender and succulent, thoroughly infused with the curry's rich flavors. Served over fluffy basmati rice, the sauce is designed to be generously spooned over, offering a comforting warmth and an explosion of savory, aromatic tastes with just a hint of spice.
Customizing this curry is wonderfully easy. Feel free to swap the colossal shrimp for chicken breast cut into bite-sized pieces, firm white fish, or even a can of drained chickpeas for a hearty vegetarian option. If sambar masala powder isn't readily available, a good quality curry powder makes an excellent substitute. For those who prefer more or less heat, simply adjust the amount of red chili powder to suit your palate.
This delightful curry is ideal for a quick family dinner or a cozy gathering with friends. Serve it steaming hot, allowing the basmati rice to perfectly absorb every drop of the luxurious sauce.