30-minute Coconut Shrimp Curry

Food cravings are a funny thing. Some cravings are just sudden urges that come out of nowhere and if you don’t give into it they will die out quickly. Then there are cravings that have you yearning for a particular food or dish that continues to consume you till you give into it. A month back I had one of those cravings for a coconut shrimp curry that I just couldn’t shake off. I searched the web for what seemed like hours for a coconut shrimp curry recipe that would satisfy my craving. My requirements were simple it needed to be quick, contain shrimp, coconut milk, for some reason it needed to be yellow in color (don’t ask I am just weird.), and contain no tomatoes. When my web search came up empty I resorted to my own creative mind and came up with a recipe for a 30-minute coconut shrimp curry.I am a huge seafood lover, and shrimp is one of my favorite things to eat. Growing up my dad always use to joke around and say that I would get married to a fisherman. Well folks that’s not what happened, I married a man who absolutely despises seafood. God has a great sense of humor. Everything I absolutely love like coffee & vegetables my husband detests.
Most nights I am just cooking for my husband and I and shrimp doesn’t usually make it on the menu. When the husband is away on business trips you best believe I am making all the things he won’t eat like this 30 minute coconut shrimp curry.This shrimp curry is an Indian inspired dish. The curry is flavored with tamarind, curry leaves, mustard seeds, coriander powder, cumin powder, turmeric (for the yellow color), and chili powder. This curry is mild, but if you like it spicier than you could add more chili powder or leave the seeds in the green chilies. The tamarind paste adds a nice acidity to the curry and helps to cut the richness of the coconut milk.30-minute coconut shrimp curry is made at least every other week in my home and the best part is I don’t have to share. Please do give this recipe a try as it makes for a delicious, healthy, and a satisfying quick week night dinner.

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30-minute Coconut Shrimp Curry

This 30- minute shrimp curry is an Indian inspired dish.The curry is flavored with tamarind, curry leaves, mustard seeds, coriander powder, cumin powder, turmeric, and chili powder.This recipe makes for a delicious, healthy, and a satisfying quick week night dinner.

Course

Main Dish

Cuisine

Indian

Prep Time

5 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 1 tbsp. coconut oil
• 1 tsp. mustard seeds
• 10 curry leaves
• 1 medium onion finely chopped
• 4 cloves garlic minced
• 1 inch ginger finely grated
• 4 small green chilies cut in half and seeds removed see notes
• 1 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• ½ tsp. chili powder see notes
• 400 ml full fat coconut milk
• ¼ cup water
• 1 tsp. tamarind paste see notes
• Salt to taste
• ½ lb. frozen shrimp (thawed deveined, and shell removed)
• 2 tbsp. cilantro finely chopped

Course Main Dish Cuisine Indian Prep Time 5 minutes Cook Time 25 minutes Servings people Ingredients 1 tbsp. coconut oil 1 tsp. mustard seeds 10 curry leaves 1 medium onion finely chopped 4 cloves garlic minced 1 inch ginger finely grated 4 small green chilies cut in half and seeds removed see notes 1 tsp. turmeric powder 1 tsp. coriander powder 1 tsp. cumin powder ½ tsp. chili powder see notes 400 ml full fat coconut milk ¼ cup water 1 tsp. tamarind paste see notes Salt to taste ½ lb. frozen shrimp (thawed deveined, and shell removed) 2 tbsp. cilantro finely chopped

Instructions

1. Heat coconut oil in a medium pan on medium heat. Add the mustard seeds to the pan and let it splutter. Add the curry leaves be careful as it will splutter.
2. Add the chopped onions to the pan and sauté for 5 minutes or till the onions become translucent and softened.
3. Add the minced garlic and grated ginger along with the chilies to the pan. Sauté for a minute or two and then lower the heat. Add the turmeric powder, coriander powder, cumin powder, and chili powder. Cook the spices for 2-3 minutes then add the coconut milk. Give everything a good stir, add the tamarind paste, and salt to taste. Turn the heat to medium and let the curry come to a boil.
4. Lower the heat and let the curry simmer for 5 minutes with a lid on.
5. Remove the lid and stir in the ¼ cup of water. Add the shrimp to the coconut curry and let it cook for 3-4 minutes with the lid on.
6. Remove the lid, taste the curry for seasoning and then garnish with chopped cilantro.
7. Serve with rice and enjoy!

Recipe Notes

*If you want the curry to be spicer leave the seeds in the green chilies

*If you want the curry to be spicer add 1 tsp of chili powder

*If you can't find tamarind paste add juice of half a lemon instead.

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