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.
Servings Prep Time
3-4people 5minutes
Cook Time
25minutes
Servings Prep Time
3-4people 5minutes
Cook Time
25minutes
Ingredients
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.