Coconut Shrimp Curry With Mushrooms

By David Tanis

Published June 19, 2018

  • Karsten Moran for The New York Times
Media 1 of 1
Total Time
40 minutes
Rating
4(1,754)
Comments
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This simple curry, infused with spices, has a pleasant flavor with a hint of coconut. Use whatever kind of cultivated mushrooms you can find, from button-type white ones to golden oyster mushrooms. Feel free, too, to skip the curry leaves, but if you can find them, they add a nice depth of flavor.

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Ingredients

Yield:4 servings

  • 1 pound medium shrimp, peeled and deveined

  • Salt and pepper

  • 1 teaspoon grated ginger

  • 1 teaspoon grated garlic

  • 1 teaspoon turmeric

  • ½ teaspoon coriander seeds, toasted and ground

  • ½ teaspoon cumin seeds, toasted and ground

  • 1 tablespoon tamarind paste

  • 1 serrano chile, finely diced

  • Pinch of cayenne

  • 2 tablespoons coconut oil

  • A few fresh curry leaves (optional)

  • 6 ounces mushrooms, chopped

  • 2 cups coconut milk, fresh or canned

  • A few mint leaves and cilantro leaves, for garnish

  • Lime wedges, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

8 grams carbs; 183 milligrams cholesterol; 402 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 27 grams saturated fat; 32 grams fat; 1 gram fiber; 662 milligrams sodium; 27 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put shrimp in a medium bowl, and season generously with salt and pepper. Add ginger, garlic, turmeric, coriander, cumin, tamarind paste, serrano chile and cayenne, and mix to coat well. Leave to marinate for 5 to 10 minutes.

  2. Step 2

    Heat coconut oil in a wide skillet over medium-high heat. Add curry leaves, if using, and let them sputter, then add mushrooms and stir-fry gently for about 1 minute. Add shrimp and cook, stirring for about 1 to 2 more minutes until shrimp have turned pink and mushrooms have softened.

  3. Step 3

    Add coconut milk and simmer for about 1 minute. Taste sauce and adjust seasoning. Transfer to a serving dish, garnish with mint and cilantro and serve, with lime wedges on the side.

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Ratings

4 out of 5
1,754 user ratings
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Comments

Paul

If you don't feel like investing in tamarind paste only to clutter your larder with the rest of the jar, use lemon or lime juice and light brown sugar in equal parts. Not identical in flavor, but still an adequate sweet-and-sour substitute for only a tablespoon.

Doug Sease

Mind sharing the brand name of the chutney?

JMR

I would serve sugar snap or snow peas quickly sauteed with some garlic and a sprinkling of finely sliced scallions. With shrimp in the slightly creamy sauce, the crisp clean flavor of either pea seems like a natural combination to me,

Cynthia Rose

I made this last night and it was delicious, though I would say it is more like a soup. I had one can of coconut milk which was 13.5 ounces so I didn't even use the 2 cups of liquid. I would make it again for sure.

Greg

Not tasty considering all the ingredients. I suggest twice the ginger and garlic. Also to reduce the coconut mild to one cut. The dish was swimming in the coconut milk. Also, suggest that you place everything on a bed of rice to absorb the coconut milk.

Carol B.

Better the next day. Sauce too thin, so use less than one can of coconut milk or thicken with cornstarch. Poblano was more than enough spiciness. Used tamarind paste substitute of soy sauce, brown sugar and lemon.

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