Coconut Shrimp Curry With Mushrooms

By David Tanis

Coconut Shrimp Curry With Mushrooms
Karsten Moran for The New York Times
Total Time
40 minutes
Rating
4(1,729)
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
  • 1pound medium shrimp, peeled and deveined
  • Salt and pepper
  • 1teaspoon grated ginger
  • 1teaspoon grated garlic
  • 1teaspoon turmeric
  • ½teaspoon coriander seeds, toasted and ground
  • ½teaspoon cumin seeds, toasted and ground
  • 1tablespoon tamarind paste
  • 1serrano chile, finely diced
  • Pinch of cayenne
  • 2tablespoons coconut oil
  • A few fresh curry leaves (optional)
  • 6ounces mushrooms, chopped
  • 2cups 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)

402 calories; 32 grams fat; 27 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 27 grams protein; 662 milligrams sodium

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
1,729 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,

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.

Becca

So bland as its written. Double of triple the spices. Better yet, make a different curry.

Dee

Good but I halved recipe and should have kept spice amounts the same or doubled

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