COCONUT SHRIMP CURRY WITH MUSHROOMS

Coconut Shrimp Curry With Mushrooms image

This simple curry, infused with spices, has a pleasant flavor with a hint of coconut. Use whatever kind of cultivated mushrooms you can find, from button-type white ones to golden oyster mushrooms. Feel free, too, to skip the curry leaves, but if you can find them, they add a nice depth of flavor.

Provided by David Tanis

Categories curries, seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 16

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Ingredients

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 chile, 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

Steps:

Put shrimp in a medium bowl, and season generously with salt and pepper. Add ginger, garlic, turmeric, coriander, cumin, tamarind paste, serrano chile and cayenne, and mix to coat well. Leave to marinate for 5 to 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 to 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.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 32 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 28 grams, Sodium 660 milligrams, Sugar 2 grams, TransFat 0 grams