Shrimp and Coconut Curry
Recipe GLPRedae9ab306c80c
A fragrant Indian-inspired curry featuring tender shrimp simmered in creamy coconut milk with warm spices like cardamom, cinnamon, and cloves. Fresh ginger and jalapeños add brightness and subtle heat to this quick, elegant main course that comes together in just 30 minutes.
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Ingredients
2 tablespoons vegetable oil
1 medium medium onion, thinly sliced
4 whole cloves
2 cardamom pods, crushed
3 inches cinnamon stick, broken into pieces
2 cups unsweetened coconut milk
1 cup water
12 slices thin slices of fresh ginger
3 jalapeños, stemmed, quartered and seeded
salt
1¼ pounds shelled and deveined medium shrimp
1 teaspoon fresh lime juice
steamed rice, for serving
lime wedges, for serving
Directions
Heat the vegetable oil in a large pot or deep skillet over medium heat. Once shimmering, add the sliced onion and sauté for 2 to 3 minutes until softened and beginning to turn golden.
Add the whole cloves, crushed cardamom pods, and broken cinnamon stick pieces to the pot. Stir constantly for about 30 seconds to 1 minute, until the spices become fragrant.
Pour in the unsweetened coconut milk and water, stirring to combine. Add the fresh ginger slices and jalapeño pieces, then season with salt to taste.
Bring the mixture to a gentle simmer over medium heat and let it cook for 5 to 7 minutes to allow the flavors to infuse.
Add the shelled and deveined shrimp to the simmering curry. Stir gently to distribute evenly in the liquid.
Cook the shrimp for 3 to 4 minutes, stirring occasionally, until they turn opaque and reach an internal temperature of 145°F. Do not overcook or they will become rubbery.
Remove from heat and stir in the fresh lime juice. Taste and adjust the seasoning with additional salt if needed.
Serve the curry over steamed rice, garnishing each portion with lime wedges on the side.
