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Shrimp and Coconut Curry

  • Total Time:
  • Servings: 4 to 6

Cookbook author Maya Kaimal has a deft hand with Indian sauces. (She even sells an eponymous line of them at specialty food stores.) The light and fragrant sauce here is based on a Keralan shrimp curry.

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KEY: Fall, Spring, Fast - Column, Asian, Indian, Fast, Dinner

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Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium onion, thinly sliced
  • 4 whole cloves
  • 2 cardamom pods, crushed
  • One 3-inch cinnamon stick, broken
  • 2 cups unsweetened coconut milk
  • 1 cup water
  • 12 thin slices of fresh ginger
  • 3 jalapeños—stemmed, quartered and seeded
  • Salt
  • 1 1/4 pounds shelled and deveined medium shrimp
  • 1 teaspoon fresh lime juice
  • Steamed rice and lime wedges, for serving

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How to make this recipe

  1. In a large skillet, heat the oil. Add the onion and cook over moderately high heat, stirring occasionally, until browned, about 5 minutes. Add the cloves, cardamom and cinnamon and cook, stirring, for 2 minutes. Add 1 1/2 cups of the coconut milk, the water, ginger, jalapeños and 1/2 teaspoon of salt and simmer over moderate heat for 10 minutes.
  2. Add the shrimp and simmer, stirring a few times, until just cooked, about 4 minutes. Add the remaining 1/2 cup of coconut milk and bring back to a simmer. Remove the skillet from the heat and add the lime juice. Season the curry with salt and transfer to plates. Serve with steamed rice and lime wedges.
Contributed By Published May 2005

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