Recipes Shrimp and Coconut Curry Be the first to rate & review! 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 By Maya Kaimal Updated on December 29, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 4 to 6 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 Directions 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. 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. Rate it Print