Coconut Shrimp Curry Perfect with rice

This easy curry has a nice flavor with a hint of coconut and is laced with spices. From button-type white mushrooms to golden oyster mushrooms, use any grown mushrooms you can find. You may also omit the curry leaves, but they provide a great depth of flavor if you can acquire them.

Serves about 4


500g medium shrimp
Salt and pepper
1 teaspoon grated ginger
1 teaspoon grated garlic
1 teaspoon turmeric
½ teaspoon coriander seeds, toasted and ground
½ teaspoon cumin seeds, toasted and ground
1 tablespoon tamarind paste
1 diced chilies
Pinch of cayenne
2 tablespoons coconut oil
A few fresh curry leaves (optional)
2 handfuls mushrooms, chopped
2 cups coconut milk
Mint & Coriander, for garnish
Lime wedges, for garnish


Season the shrimp generously with salt and pepper in a medium bowl. Mix in the ginger, garlic, turmeric, coriander, cumin, tamarind paste, serrano chile, and cayenne pepper until everything is evenly coated. Allow for a 5- to 10-minute marinating period.

In a large pan, heat the coconut oil over medium-high heat. If used, splutter the curry leaves, then add the mushrooms and stir-fry gently for about 1 minute. Add the shrimp and simmer for another 1 to 2 minutes, stirring constantly, until the shrimp have become pink and the mushrooms have softened.

Simmer for 1 minute after adding the coconut milk. Season to taste with salt and pepper. Serve with lime wedges on the side. Transfer to a serving dish, decorate with mint and cilantro, and serve.

Serve with steamed rice.

Atlas Curates

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