Coconut Shrimp Curry With Mushrooms

Name: Coconut Shrimp Curry With Mushrooms
Yield: 4 servings
Ingredients: 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

Added by

Rachel over 7 years ago

Made Never

cooking.nytimes.com

Ingredients

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

Instructions

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. 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. 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.

Servings: 4 servings