South Asia — Muslim traditions
Shrimp and Coconut Curry
Prawns, creamed coconut and coriander come together in this South Asian curry, fragrant with turmeric and chilli and simmered on the stove.
32 min · Serves 8 · Medium
8
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 12 min · 32 min total
- medium
- 1
Fry the onions, ginger and garlic in the oil for about 10 minutes. Stir in the turmeric and coriander, then fry for 1 min more.
- 2
Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a paste.
- 3
Return to the pan with 1 1/4 cups of water and the chilis and simmer for 10 minutes. You can freeze it at this stage.
- 4
Stir in the shrimp and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough.
- 5
Add the cilantro, then season to taste with salt, pepper and lemon juice just before serving.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
