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Shrimp and Coconut Curry

  • 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.

Plus: More Seafood Recipes and Tips


  1. 2 tablespoons vegetable oil
  2. 1 medium onion, thinly sliced
  3. 4 whole cloves
  4. 2 cardamom pods, crushed
  5. One 3-inch cinnamon stick, broken
  6. 2 cups unsweetened coconut milk
  7. 1 cup water
  8. 12 thin slices of fresh ginger
  9. 3 jalapeños—stemmed, quartered and seeded
  10. Salt
  11. 1 1/4 pounds shelled and deveined medium shrimp
  12. 1 teaspoon fresh lime juice
  13. Steamed rice and lime wedges, for serving
  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.