Shrimp Curry

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
about 4 to 6 main course servings
Level:
Intermediate

Ingredients
  • 5 cloves garlic
  • One 3-inch long piece fresh ginger, peeled
  • 2 tablespoons vegetable oil
  • 1/4 heaping teaspoon whole cloves
  • 10 cardamom pods
  • 8 whole allspice
  • 1 cinnamon stick, broken in half
  • 1 bay leaf
  • 1 medium yellow onion, sliced
  • 2 teaspoons curry powder
  • 1/2 jalapeno, or more to taste
  • 1/2 cup whole, peeled, canned tomatoes (with puree), roughly chopped
  • 3/4 cup coconut milk
  • 2 cups water
  • 2 1/2 teaspoons kosher salt
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 2 tablespoons chopped fresh coriander leaves
  • 1 tablespoon freshly squeezed lime juice
  • Serving suggestion: Basmati Rice
  • Copyright 2001 Television Food Network, G.P. All rights reserved
Directions

In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside.

Heat the oil in a large pot or Dutch oven over medium-high heat. Add the cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato, coconut milk, and cook, stirring, until the oil separates from the sauce and there is a distinctive frying sound as the sauce begin to "refry", about 7 minutes. Continue to cook, stirring, for about 1 minute more.

Add the water and salt and bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally, until the liquid has thickened, about 6 minutes. Add shrimp, cover, and bring to a simmer and cook until just cooked through, about 5 minutes. Stir in the coriander and lime juice. Transfer to a serving bowl and serve with rice.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.7 16
Delicious! This had such a complex taste, we really enjoyed it. item not reviewed by moderator and published
This is a wonderful dish. I’ve never made anything like it before but it was a huge hit. After reading other reviewers suggestions I used a full cup of tomatoes with juice, a full cup of coconut milk and no water. I used about ¾ of a jalapeno and it wasn’t very spicy. I might try using a whole one. I couldn’t find cardamom pods or coriander leaves. I found some ground cardamom so I used a teaspoon of that instead of the pods. This is a restaurant quality dish and it doesn’t take long to prepare. I highly recommend it. item not reviewed by moderator and published
cardomon pods where would i find this ? item not reviewed by moderator and published
This was absolutely delicious. I toasted all of the whole spices in a DRY pot, then ground all except the cinnamon stick and bay leaf. I added this spice mix in after the onion cooked for a couple minutes. Only other changes were the suggested changes of entire can of the diced tomatoes and an entire can of coconut milk - I also used light coconut milk, and only enough water to keep the spices from burning during the initial cooking process, about 1/2 c. I also salted to taste. The finished product is absolutely gorgeous and I can't believe how easy it was. Just prep everything ahead and you'll have this dish finished almost as fast as the rice can cook. item not reviewed by moderator and published
One of my favorite curries EVER! And I'm from India, so it takes a lot for me to say that! I agree with the others, it's a bit too much water - the idea of substituting the water with extra tomatoes and coconut milk is a great one. In terms of the whole spices...as an Indian, I can tell you that it's completely traditional. Food is rustic and wholesome in the south and southeast Asian countries, so not a whole lot of fuss goes into presentation. You could try to fish them out or strain the curry, but that seems rather time-consuming and silly to me. My advice is to just always warn your dinner guests - I make sure that everyone knows that if they feel something hard, spit it out. I've never had any complaints! item not reviewed by moderator and published
This is my favorite shrimp curry recipe in the world.. The spices go so well together & the dish bursts with flavors.. The key is to try & get a hold of all the required spices and follow the cooking instructions and timing. The only parts I modify is the amount of water, as I prefer it less watery, as well as the amount if salt. Otherwise, perfect recipe! item not reviewed by moderator and published
Yummy, though I'll try the suggestion of more coconut milk..I didn't find it watery, but I think more heat and more coconut flavor would be a plus. Did no one else have problems with all the whole spices in there? It doesn't say to remove them so I was trying to pick them out at the end..haven't done this sort of cooking before so maybe I missed something. item not reviewed by moderator and published
I've made this delicious recipe 3-4 times and have these suggestions: 1. Definitely too much water. Skip the water and use a whole can of diced tomatoes and a whole can of coconut milk instead. 2. The cinnamon is so nice and gets overpowered by the other flavors. Use two sticks of cinnamon and maybe ease up on the cloves and allspice. 3. I agree with others that this is not a very hot curry. A whole jalapeno helps and cayenne pepper can be added at the end for individual preference. 4. We don't really like shrimp and used chicken instead. We added it about 5 minutes after adding the tomato and coconut milk. 5. Use half the salt. Hope this helps : item not reviewed by moderator and published
This is the kind of recipe where a mise en place is really essential. The dish is not very difficult to make and having all the ingredients prepped and ready makes it a lot easier. The flavors are delicious but the texture was way to watery. I have some suggestions as one other complaint is that it was not "hot" enough for any of us. 1) Add, in addition to the jalapeno, some Thai red chili paste or, at least, some red chili flakes to taste.2) Instead of canned tomatoes in puree, one can use fresh peeled and seeded, chopped tomatoes plus some good tomato paste 3) We wanted more cilantro than is called for, and 4) in order to overcome the wateriness of the curry one could add less water than is called for, maybe only 1 cup or add some cornstarch mixed into more coconut milk or a little stock, or just water. We really needed quite a few tablespoons full in order to achieve a modest amount of "body" in the sauce. Otherwise it was delicious and great over rice (we used brown, but it doesn't matter. Served it with raita and chutney. item not reviewed by moderator and published
I made it for a Pot luck at work and everyone loved it. I used double coconut milk and tomatoes to make more of the sauce and used 2 pounds of shrimps. I did not have the whole cardamom pots or allspice so I use a pinch of powder from each after adding the onion...it works!! This recipe is part of my recipe book now! item not reviewed by moderator and published
not 100% necessary I would say.. And in my opinion, I hate the way they taste. item not reviewed by moderator and published