Shrimp Coconut Curry
- Level: Easy
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 427
- Total Fat
- 43
- Saturated Fat
- 26
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 32
- Sodium
- 497
- Total: 25 min
- Active: 25 min
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
- 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.
- 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.
- 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.