40 minutes
A rich and flavorful curry combining tender shrimp, earthy mushrooms, and creamy coconut milk, infused with spices and a hint of heat.
Medium Shrimp, Peeled And Deveined, peeled and deveined
0 lb
to taste
to taste
Grated Ginger, grated
teaspoons
Grated Garlic, grated
cloves
Turmeric, ground
teaspoons
Coriander Seeds, toasted and ground
teaspoons
Cumin Seeds, toasted and ground
teaspoons
teaspoons
Serrano Chile, Finely Diced, finely diced
each
pinches
tablespoons
Curry Leaves, fresh
optional
Mushrooms (finely Chopped), chopped
0 oz
cups
Mint, fresh
for garnish
Cilantro Leaves, fresh
for garnish
Lime Wedges
for serving
1. Marinate Shrimp
Tenderly toss the peeled and deveined shrimp with a pinch of salt and black pepper, grated ginger, grated garlic, turmeric, toasted and ground coriander seeds, toasted and ground cumin seeds, tamarind paste, finely diced serrano chile, and a pinch of cayenne pepper. Let the mixture sit for about 5 to 10 minutes to marinate.
2. Cook Mushrooms
Heat a wide skillet over medium flame and add two tablespoons of coconut oil. If using, add the fresh curry leaves. Follow with the chopped mushrooms and stir gently until they begin to soften.
3. Add Shrimp and Coconut Milk
Add the marinated shrimp to the skillet. Cook for 1 to 2 minutes until the shrimp turn pink and opaque. Pour in the coconut milk, reduce the heat, and let the curry simmer for about a minute.
4. Final Seasoning and Garnish
Season with salt and black pepper to taste. Plate the curry and garnish each serving with fresh mint and cilantro leaves. Serve with lime wedges.
For the creamiest texture and richest flavor, opt for full-fat coconut milk. Shake the can well before opening to mix the fat, which often separates and rises to the top.
Freshness is key, especially with your proteins and produce. Opt for fresh, wild-caught shrimp if possible, as they have better flavor and texture. Similarly, fresh mushrooms will provide a better taste and consistency than canned or dried ones.
Avoid overcooking the shrimp, as they can quickly become rubbery. Cook them until they are just opaque and then remove them from the pan. You can add them back to the curry at the end to reheat.
If your recipe includes whole spices, toast them lightly in a dry pan before grinding. This will release their essential oils and make your curry more aromatic. For ground spices, bloom them in the oil with your aromatics (like onions, garlic, and ginger) to enhance their flavor.
Build the curry by cooking the aromatics until they are golden and fragrant, then add your spices, followed by the coconut milk. Let these simmer together for a few minutes to allow the flavors to meld before adding the mushrooms.
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