Recipe courtesy of Maneet Chauhan
Recipe courtesy of Maneet Chauhan
Watch how to make this recipe.
Shrimp Coconut Curry
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 427
- Total Fat
- 43 g
- Saturated Fat
- 26 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 32 mg
- Sodium
- 497 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 427
- Total Fat
- 43 g
- Saturated Fat
- 26 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 32 mg
- Sodium
- 497 mg
Ingredients
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.
