Shrimp and Coconut Curry

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

Total Time:
30 mins
4 to 6


  • 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


  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.

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