Stashcook: Meal Planner & Recipe Keeper

Coconut Shrimp Curry With Mushrooms Recipe

Name: Coconut Shrimp Curry With Mushrooms
Total time: 40 min
Yield: 4
Ingredients: 1 pound medium shrimp, peeled and deveined; Salt and pepper; 1 teaspoon grated ginger; 1 teaspoon grated garlic; 1 teaspoon turmeric; 1/2 teaspoon coriander seeds, toasted and ground; 1/2 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

NYT Cooking

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.

Ingredients

1 pound medium shrimp, peeled and deveined

Salt and pepper

1 teaspoon grated ginger

1 teaspoon grated garlic

1 teaspoon turmeric

1/2 teaspoon coriander seeds, toasted and ground

1/2 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

Method

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.

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