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Coconut Curry Shrimp

Spiced shrimp, onions, peppers, and mushrooms simmered in a fragrant sweet and spicy kefir and ginger tomato coconut curry broth

Today I decided to do something different. When I went to the store it was like they were trying to send a message. All soup items were a great price, they had a lot of medicinal cooking ingredients front and center on display. When I put the coconut milk, fresh whole turmeric and ginger in the cart I could already smell how it would permeate the kitchen. This dish is a super easy one pot and don’t let the ingredient list intimidate you because you more than likely have all these items on hand. In the case you don’t, no worries! This recipe is super adaptable keep the base but add in any protein you like. Keep it vegetarian with tofu or a a nice pea pod and mushroom curry or toss in some thin beef. Don’t have of the veggies? Toss in what you have. A handful of greens here, some ends of the onions, Eggplant even. To help you navigate through this check out my tips and tricks below for the best coconut curry. Try this recipe out and let me know what you think.

TIPS & TRICKS FOR THE BEST COCONUT CURRY SHRIMP:

cook your spices: hard spices like curry or turmeric do well with direct contact from the pan. when you add them to a big pot of broth they can sometimes stand out a little too much. when added in the beginning it gives it time to mellow and play well with the other ingredients.

never too much ginger: for this dish i opt for dry and fresh ginger. i really enjoy the subtle heat and sweetness it gives off. over the cooking time the ginger can dull out so adding the dry just reinforces the flavor

let everything sit together: i think this dish is like a good gumbo or stew. the longer it sits the better it gets. the acid in this dish will break down the shrimp so don’t let it sit for days. but it is a great dish to make in the morning or around lunch and let it sit to be served around dinner time.

want it lighter?: you might be used to your currys being lighter that all really comes from the addition of tomato puree or paste. if you want a lighter in color and an overall lighter dish thats more of a broth add less tomatoes.

add shrimp at the end: personally i like crust my shrimp in seasoning and give it a hard sear so that the texture stands out in the dish. some people that doesn’t matter and you can toss the shrimp right in. if you go that route bring the shrimp to a boil in the sauce to kill bacteria then remove it from the heat and following the remaining instructions.

SIMILAR INGREDIENTS TO:

  1. SHRIMP FRA DIAVOLO
  2. CRAWFISH AND SAUSAGE STUFFED POBLANO PEPPERS
  3. SHRIMP AND CHICKEN ETOUFFEE

ENJOY THIS RECIPE WITH:

  1. COCONUT BASMATI RICE
  2. LEBANESE CHICKEN AND FRIED ONION RICE
  3. DIRTY RICE STUFFED ONIONS

INGREDIENTS

  • 2lb Jumbo Shrimp, peeled and deveined
  • 1/2c Chinese Sausage, thinly sliced
  • 11oz Crushed Tomatoes
  • 8 Coconut Milk, whole
  • 1c Vegetable Stock
  • 1 Yellow Onion, sliced
  • 8oz Mushrooms, sliced
  • 2 Poblano Peppers, sliced
  • 1Tb Curry
  • 10 Garlic Cloves. minced
  • 2Tb Fresh Ginger, grated
  • 1Tb Fresh Turmeric, grated
  • 4 Kefir Limes Leaves
  • 2 Bay Leaves
  • 1Lime, juiced
  • 2 Tb Cilantro
  • 1tsp Black Pepper
  • 1tsp Paprika
  • 1tsp Garlic Powder
  • 2Tb Olive Oil
  • Salt

DIRECTIONS:

  • SWEAT VEG: Heat a stock pot over medium high heat. Add Chinese sausage and sweat for 5 minutes. Add onions, mushrooms and poblanos to hot pan and sweat for 5 minutes just till it starts to break down and get a little color.
  • ADD AROMATICS: Once some color has formed on the vegetables add in ginger, garlic, turmeric, bay leaves and kefir lime leaves cook about one minute before adding spices
  • ADD SPICE: Add in black pepper, garlic powder, curry powder, paprika. Stir and toss, coating all the vegetables and aromatics.
  • ADD BROTH: Add in vegetable broth, coconut milk and tomatoes, simmering for about 30 minutes till its reduced to desired consistency.
  • SEAR SHRIMP: Season shrimp with 1 tsp ginger powder, 1 tsp ground turmeric and paprika, salt and pepper. Add into a screaming hot sauté pan and sear over high heat for 1 minutes on each side.
  • ADD: Taste broth and adjust seasonings and finish with salt. Add in shrimp to completed broth. Remove from heat and let the shrimp sit in broth for about 30 minutes before serving. Finish with lime juice and chopped cilantro. Served over basmati rice and pita bread. Enjoy!

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