Coconut-Shrimp Curry recipe

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Ingredients

½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground red pepper
1 tablespoon water, or as needed
1 pound shrimp, peeled and deveined
2 cups water
1 cup shredded coconut
¼ cup oil
2 curry leaves, or to taste
4 green chile peppers, chopped
2 medium onion, minced
1 teaspoon ginger paste
½ teaspoon garlic paste
2 teaspoons ground coriander
1 ½ teaspoons sambar powder
½ teaspoon ground turmeric
½ teaspoon ground black pepper
salt to taste

Nutrition Info

418.2 calories
carbohydrate: 17.5 g
cholesterol: 172.6 mg
fat: 30.1 g
fiber: 6.3 g
protein: 22.2 g
saturatedFat: 15.8 g
servingSize: -
sodium: 610.9 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine salt, black pepper, and red pepper in a large bowl. Add water to make a fine paste. Add shrimp and toss, making sure shrimp are well coated. Refrigerate while making the sauce.

  2. Combine water and coconut in a microwave-safe bowl and cook in the microwave oven for 1 hour. Strain and reserve water, discard coconut. Set coconut water aside.

  3. Heat oil in a skillet over medium heat. Add curry leaf and chile peppers. Cook and stir for 1 minute. Add onion and cook until browned, adding water as needed to prevent sticking, 10 to 15 minutes.

  4. Add ginger paste and garlic paste and cook, stirring constantly, for 1 minute. Add coriander, sambar powder, and turmeric and stir for 1 minute. Add reserved coconut water and marinated shrimp. Cook until shrimp are curled and opaque, adding more water as needed, about 5 minutes more. Season with black pepper and salt.

Recipe Yield

4 servings

Recipe Note

Shrimp marinated in a mild curry, with the slight hint of coconut.

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