Shrimp Curry

French Shrimp Curry Recipe with Coconut Milk and Green Mango

Region / culture: France | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Shrimp curry is a delicious and flavorful dish that combines succulent shrimp with aromatic spices and creamy coconut milk. This dish is perfect for a cozy night in or for entertaining guests.

History

Shrimp curry has its origins in South Asian cuisine, where curries are a staple dish. The combination of shrimp with curry spices and coconut milk is a popular variation of traditional curry dishes.

Ingredients

1 lb (454 g) shrimp
2 tbsp curry powder
2 tbsp oil
0.25 tsp pepper
1 tsp salt
0.5 onion
2 cloves garlic
water
coconut milk (optional)
1 green mango (optional)
1 lemon or lime

How to prepare

Peel and wash the shrimp using lemon juice.
Heat the oil in a pan.
Combine curry powder, ground onion, and garlic, then add some water to create a smooth paste.
Add the paste to the hot oil and fry for approximately 4 minutes.
Add the shrimp, salt, and pepper.
Continue frying until the shrimp turn pink and there is no water remaining.
Next, add the coconut milk (about 2 oz (57 g) of creamed coconut) and green mango.
Then, add about 1 cup of water, adjusting the amount based on desired gravy consistency.
Cook for approximately 10 minutes or until the mango becomes soft.

Variations

Add vegetables such as bell peppers, peas, or spinach for added nutrition and flavor.
Use different types of curry powder or curry paste for a unique twist on the dish.
Substitute shrimp with chicken, tofu, or vegetables for a vegetarian option.

Cooking Tips & Tricks

Make sure to properly clean and devein the shrimp before cooking to ensure a clean and fresh taste.

- Adjust the amount of curry powder and spices to suit your taste preferences.

- For a spicier curry, add chopped chili peppers or red pepper flakes.

- To enhance the flavor, marinate the shrimp in a mixture of curry powder, salt, and pepper before cooking.

Serving Suggestions

Serve shrimp curry over steamed rice or with naan bread for a complete meal. Garnish with fresh cilantro and a squeeze of lime juice for added flavor.

Cooking Techniques

Saute the curry paste in hot oil to release the flavors of the spices.

- Cook the shrimp just until they turn pink and are cooked through to prevent overcooking and toughening.

Ingredient Substitutions

Use chicken or tofu instead of shrimp for a different protein option.

- Substitute coconut milk with coconut cream or yogurt for a lighter version of the dish.

Make Ahead Tips

Prepare the curry paste and marinate the shrimp ahead of time for a quick and easy meal. Store in the refrigerator until ready to cook.

Presentation Ideas

Serve shrimp curry in a decorative bowl or on a platter garnished with fresh herbs and lime wedges. Pair with a side of rice or naan bread for a visually appealing presentation.

Pairing Recommendations

Pair shrimp curry with a crisp white wine such as Sauvignon Blanc or a light lager beer. For a non-alcoholic option, serve with a refreshing iced tea or mango lassi.

Storage and Reheating Instructions

Store leftover shrimp curry in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through, adding a splash of water if needed to prevent drying out.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Total Fat: 15g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Shrimp is a good source of vitamins and minerals, including vitamin B12, selenium, and zinc.

Alergens

Contains shellfish (shrimp)

Summary

Shrimp curry is a nutritious dish that is high in protein and low in carbohydrates. It is a good source of vitamins and minerals, making it a healthy choice for a balanced diet.

Summary

Shrimp curry is a flavorful and aromatic dish that is perfect for a cozy night in or for entertaining guests. With a balance of spices, protein, and healthy fats, this dish is a nutritious and delicious option for a satisfying meal.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Shrimp Curry. It was many years ago, during one of my travels to India, that I stumbled upon a small roadside restaurant in the bustling streets of Mumbai. The tantalizing aroma of spices and herbs filled the air, drawing me in like a moth to a flame. As I sat down at a rickety table, a kind elderly woman emerged from the kitchen with a steaming pot of curry in hand.

She placed the dish in front of me and smiled warmly, her eyes twinkling with pride. "Shrimp Curry," she announced, her voice laced with a thick accent. "A family recipe, passed down through generations."

I took my first bite, savoring the explosion of flavors in my mouth. The creamy coconut milk, the fiery red chilies, the delicate sweetness of the shrimp - it was a culinary experience unlike any other. I knew in that moment that I had to learn how to make this dish myself.

I begged the old woman for the recipe, but she simply chuckled and shook her head. "No, no, my dear," she said. "This recipe is not something that can be written down. It must be learned through practice and patience."

Determined to unlock the secrets of Shrimp Curry, I spent the next few weeks shadowing the woman in her kitchen. I watched as she meticulously measured out spices, stirred pots of bubbling curry, and expertly deveined shrimp with lightning speed. I scribbled down notes in a tattered notebook, trying to capture every nuance of the process.

Finally, after much trial and error, the old woman deemed me ready to try making Shrimp Curry on my own. With trembling hands, I gathered the ingredients and set to work, following her instructions to the letter. The kitchen was a whirlwind of activity as I chopped, sautéed, and simmered, the scent of curry wafting through the air.

When I presented my creation to the old woman, she took a hesitant bite and nodded approvingly. "Not bad, not bad at all," she said with a smile. "You have learned well, my dear."

From that moment on, Shrimp Curry became a staple in my repertoire of recipes. I made it for family gatherings, dinner parties, and quiet nights at home. Each time, I would think back to that tiny restaurant in Mumbai and the kind woman who had shared her culinary wisdom with me.

Over the years, I have tweaked the recipe to suit my own tastes, adding a pinch of turmeric here, a splash of lime juice there. But the heart of the dish remains the same - a rich, fragrant curry that never fails to transport me back to that bustling street in India.

Now, as I pass on the recipe to you, my dear grandchild, I hope you will carry on the tradition of making Shrimp Curry with love and care. Remember to savor each bite, to appreciate the flavors that dance on your tongue, and to always be open to learning from those who came before you.

And who knows, perhaps one day you will find yourself in a small roadside restaurant, sharing your own culinary secrets with a curious traveler. For the joy of cooking is not just in the making of a dish, but in the sharing of it with others.