Coconut Shrimp Curry With Mushrooms
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.
- Total:
- Serves: 4 persons
Ingredients
- 1pound medium shrimp, peeled and deveined
- Salt and pepper
- 1teaspoon grated ginger
- 1teaspoon grated garlic
- 1teaspoon turmeric
- ½teaspoon coriander seeds, toasted and ground
- ½teaspoon cumin seeds, toasted and ground
- 1tablespoon tamarind paste
- 1serrano chile, finely diced
- Pinch of cayenne
- 2tablespoons coconut oil
- A few fresh curry leaves (optional)
- 6ounces mushrooms, chopped
- 2cups coconut milk, fresh or canned
- A few mint leaves and cilantro leaves, for garnish
- Lime wedges, for garnish
Instructions
Step 1
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.Step 2
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.Step 3
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.