Easy Steps In Cooking Coconut Shrimp Curry With Mushrooms

Nothing feels as good as eating the food you feel like at the time you feel like it. Check the easy steps in cooking this delicacy and all of the ingredient you might be needing. You can always add your own little touch, it gives it the specialty.

Coconut shrimp curry with mushrooms. 
I let the shrimp for this recipe steep in spices for a bit, starting with a combination of salt and pepper, turmeric, cumin and coriander, and adding chilies and sweet-sour tamarind paste.

Mushrooms, a natural pairing, also played a part. You can use whatever cultivated varieties you can find, whether button-type brown or white ones, pale gray or golden oyster mushrooms.

To put it all together, I used coconut oil and coconut milk.

My Indian grocery had fresh curry leaves, so I added those to the pan, but the dish is fine without them. Mint and cilantro and lime wedges decorated the platter.

Coconut shrimp curry with mushrooms

Yield: 4 servings

Total time: 40 minutes

1 pound medium shrimp, peeled and deveined
Salt and pepper
1 teaspoon grated ginger
1 teaspoon grated garlic
1 teaspoon turmeric
1/2 teaspoon coriander seeds, toasted and ground
1/2 teaspoon cumin seeds, toasted and ground
1 tablespoon tamarind paste
1 serrano chili, finely diced
Pinch of cayenne
2 tablespoons coconut oil
A few fresh curry leaves (optional)
6 ounces mushrooms, chopped
2 cups coconut milk, fresh or canned
A few mint leaves and cilantro leaves, for garnish
Lime wedges, for garnish

Ingredients for your coconut shrimp curry.

Put shrimp in a medium bowl, and season generously with salt and pepper. Add ginger, garlic, turmeric, coriander, cumin, tamarind paste, serrano chili and cayenne, and mix to coat well. Leave to marinate for 5-10 minutes.
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 1-2 more minutes until shrimp have turned pink and mushrooms have softened.
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.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.