Coconut Lime Shrimp Curry
Plump shrimp simmered in a silky coconut and tomato sauce scented with ginger, turmeric, cumin and coriander, finished with lime and cilantro. Ready in 30 minutes.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
Toast the cumin seeds and ginger gently so they perfume the oil without scorching; that step builds most of the base flavor. Shrimp go from tender to rubbery quickly, so pull the pan off the heat as soon as they curl into a loose C. If you want to prep ahead, make the sauce up to two days in advance and add the shrimp just before serving.
Method
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Heat the coconut oil in a large deep skillet over medium heat. Add the cumin seeds and ginger and stir for , until fragrant.
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Stir in the coriander, turmeric, paprika and cayenne and cook , then add the tomatoes and salt. Simmer , mashing the tomatoes with a spoon, until the mixture thickens.
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Pour in the coconut milk and brown sugar, stir well and simmer gently , until the sauce is silky and lightly reduced.
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Add the shrimp in a single layer and cook , turning once, until pink and just opaque. Do not let the sauce boil hard.
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Stir in the lime juice and half the cilantro. Taste and add salt if needed. Serve over rice with the remaining cilantro and lime wedges.
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