Coconut Shrimp Curry served over jasmine rice. Flavorful, delicious and with just the right amount of heat. You can also use this for chicken or vegetables. You are going to love it!
Summer is already halfway over and for me it has been a mix of fun, rest, work and ferrying the kids around town. It’s important for parents to carve out time for themselves—whether that’s reading a book, watching a movie, getting a manicure, going for a run, or enjoying a long hot shower when the kids are young. Those small moments recharge us.
This season I’ve been focused on cooking, photography and experimenting with light. I wanted to cook with more seafood, and shrimp felt like an easy place to start. I used frozen, raw, peeled and deveined shrimp— it’s economical, cooks well and tastes great.
I originally spotted a similar recipe on NY Times Cooking and was intrigued by the tamarind paste. Tamarind adds a bright, slightly sweet-and-sour note; it’s thick and syrupy, similar in appearance to maple syrup. I found tamarind paste at Whole Foods, but if you can’t find it, you can substitute lime juice or a splash of white wine or brown rice vinegar.
I made this curry five times, experimenting each time to find the best balance and heat level. My kids happily ate the medium-spicy version. The original NY Times recipe included coriander seeds, mushrooms, cayenne and fresh curry leaves. I tried that version but felt it needed more depth and heat. With help from my talented intern Anne Herzberg, we added a splash of fish sauce. The fish sauce brings umami and rounds out the flavors, making the coconut shrimp curry truly satisfying.
If you prefer a low-carb option, serve the curry over cauliflower rice instead of brown or jasmine rice. This dish also works well with chicken or vegetables, and you can use canned coconut milk, though coconut cream gives a richer, creamier sauce.
Coconut Shrimp Curry
If grilling, grill the shrimp separately and add them to the sauce at the end.
Ingredients
- 1 pound medium shrimp peeled and deveined
- Salt and pepper
- 1 1/2 teaspoons grated ginger
- 1 1/2 teaspoons grated garlic
- 1 teaspoon turmeric
- ½ teaspoon ground cumin
- 1 tablespoon tamarind paste
- 1 teaspoon fish sauce
- 1 to 3 serrano chiles finely diced (depending on desired heat level)
- 2 tablespoons coconut oil
- 1 to 2 cups coconut cream* canned*
- Fresh mint leaves and cilantro leaves for garnish
- Lime wedges for garnish
Instructions
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Place the prepared shrimp in a medium bowl and season generously with salt and pepper. Add grated ginger, grated garlic, turmeric, ground cumin, tamarind paste, fish sauce and diced serrano chiles. Mix well to coat and let the shrimp marinate for 5 to 10 minutes.
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Heat coconut oil in a wide skillet over medium-high heat. Add the shrimp in a single layer and cook for about 1 to 2 minutes. Flip the shrimp, then pour in the coconut cream and stir to combine. Start with 1 cup of coconut cream and add up to another cup if you want a saucier curry. Continue cooking a few more minutes until the shrimp turn pink and are cooked through.
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Taste the sauce and adjust seasoning as needed. Transfer to a serving dish, garnish with fresh mint and cilantro, and serve with lime wedges. Pair with jasmine or brown rice, or use cauliflower rice for a low-carb option. Enjoy!
Recipe adapted from the NY Times Cooking website