Kerala Coconut Shrimp Curry

Shrimp simmered in a fragrant coconut milk curry with mustard seeds, curry leaves, ginger and turmeric, in the style of South India. Serves 4.

Naturally gluten-freeDairy-freeKetoLow-carbHigh-proteinPaleoNo added sugar

Contains: shellfish. Based on the ingredients as written; check package labels, which can change.

  • Prep 15 min
  • Cook 20 min
  • Total 35 min
  • Yield 4 servings
  • Heat 🌶🌶 Medium
  • Level Easy

Updated

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Kerala coconut shrimp curry with curry leaves and rice

In Kerala, curries are built on coconut milk and seasoned with mustard seeds and curry leaves sizzled in hot oil. The result is fragrant, gentle and golden.

Shrimp cook in just a few minutes, so this comes together in about half an hour.

Instructions

  1. Temper the spices. Heat the oil in a wide pan over medium-high heat. Add the mustard seeds and, when they pop, the curry leaves.
  2. Cook the aromatics. Add the onion and cook 6 minutes, then the garlic, ginger and chile for 1 minute, and the coriander, turmeric and chili powder for 30 seconds.
  3. Simmer. Pour in the coconut milk, add the salt and simmer 5 minutes.
  4. Cook the shrimp. Add the shrimp and simmer 3 to 4 minutes, until pink and opaque (145°F). Stir in the lime juice and serve with rice.

Nutrition per serving (estimated)

410Calories
11 gCarbohydrates
4 gFiber
8 gNet carbs
37 gProtein
26 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Naturally gluten-freeDairy-freeKetoLow-carbHigh-proteinPaleoNo added sugar

Tips

  • Curry leaves are sold fresh or frozen at Indian grocers; they add a citrusy perfume but the curry is good without them.
  • Do not let the curry boil hard once the coconut milk is in, or it can separate.

Having trouble? See rubbery shrimp and sticking fish in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Refrigerate up to 2 days. Reheat gently just until hot; shrimp toughen and the coconut milk can separate if it boils. The sauce alone freezes up to 3 months.

Questions about this recipe

Is coconut shrimp curry spicy?
Mild to medium; the chile and chili powder can be reduced.
Can I use frozen shrimp?
Yes. Thaw and pat dry first.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: an off-dry Riesling or Gewürztraminer, or a cold lager. Wine pairing guide

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