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Samantha Seneviratne's Coconut Shrimp Curry

Coconut Shrimp Curry

bySamantha Seneviratne
Total 40 mins, includes cooling time
Active 40 mins
Makes 4 to 6 servings
Homemade curry powder
  • 8 green cardamom pods
  • 2 tablespoons coriander seeds
  • 2 tablespoons fennel seeds
  • 1 tablespoon cumin seeds
  • 10 black peppercorns (about 1 teaspoon)
  • 10 fresh curry leaves
Shrimp curry
  • 3 tablespoons coconut oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • One 2-inch piece fresh ginger, finely chopped
  • 2 tablespoons homemade curry powder
  • 2 teaspoons ground sweet paprika
  • 1 teaspoon ground turmeric
  • 2 teaspoons kosher salt
  • One 14-ounce can or 1 1/2 cups whole peeled tomatoes, crushed by hand
  • 1 serrano chile, seeded and minced (or 1/2 teaspoon crushed red pepper flakes)
  • 1 pandan leaf, tied in a knot
  • One 3-inch cinnamon stick
  • 1 fresh lemongrass stalk, bashed lightly and tied in a knot
  • One 15-ounce can full-fat coconut milk
  • 2 pounds large shrimp, peeled and deveined
  • 2 tablespoons lemon juice (from about 1 lemon)
  • Cooked basmati rice, for serving
  • Cilantro, for sprinkling
    1. To make the homemade curry powder: Use the flat side of your knife to crush the cardamom pods, exposing the seeds inside. Discard the husks. Add the cardamom seeds to a spice grinder along with the coriander, fennel, cumin, peppercorns, and curry leaves. Grind into a fine powder. Set the curry powder aside; you will have 3 to 4 tablespoons.
    2. To make the shrimp curry: Heat the coconut oil in a large Dutch oven or heavy saucepan over medium-high heat. Toss the onion, garlic, and ginger in the coconut oil. Cook, stirring frequently, until the onion is soft and starting to brown. Reduce the heat to low and sprinkle in the 2 tablespoons homemade curry powder (reserve leftover curry powder in the freezer for another time). Add the paprika, turmeric, and salt and cook until the spices are very fragrant, stirring often, 2 to 3 minutes.
    3. Add the tomatoes with their juices, stir to create a paste with the spices, and then add the chile, pandan leaf, cinnamon stick, and lemongrass, tossing to combine the ingredients. Let cook until the paste is cooked down and combined, about 5 minutes.
    4. Pour in the coconut milk and bring to a simmer. Cook until the flavors combine and bloom, about 20 minutes, stirring every few minutes.
    5. Add the shrimp and toss until they are coated, then cover and cook for another 2 minutes. Uncover and stir until the shrimp are opaque. Sprinkle the lemon juice over the curry and stir. Serve over rice, sprinkled with cilantro.