Coconut Shrimp Curry with Mushrooms

  • Author: NY Times
  • Total Time: 40


Coconut Shrimp Curry with mushrooms is delish.  This recipe comes together fast and it is delish! Enjoy!



Recipe Ingredients

  • 1 lb. medium shrimp, peeled & deveined
  • Salt and pepper
  • 1 tsp. grated ginger
  • 1 tsp. grated garlic
  • 1 tsp. turmeric
  • ½ tsp. coriander seeds, toasted & ground
  • ½ tsp. cumin seeds, toasted & ground
  • 1 Tbsp. tamarind paste
  • 1 Jalapeno, finely diced
  • Pinch of cayenne
  • 2 Tbsp. coconut oil
  • 6 ounces mushrooms, chopped
  • 2 cups coconut milk, fresh or canned
  • Mint and cilantro leaves, for garnish
  • Lime wedges, for garnish


  1. Put shrimp in a medium bowl, and season generously with salt and pepper. Add ginger, garlic, turmeric, coriander, cumin, tamarind paste, jalapeno and cayenne, and mix to coat well. Leave to marinated for 5 to 10 minutes.
  2. Heat coconut oil in a wide skillet over medium-high heat. Add mushrooms and stir-fry gently for about 1 minute. Add shrimp and cook, stirring for about 1 to 2 more minutes until shrimp have turned pink and mushrooms have softened.
  3. Add coconut milk and simmer for about 1 minute. Taste sauce and adjust seasoning. Transfer to a serving dish, garnish with mint and cilantro leaves. Serve with lime wedges on the side. Enjoy!


  • Serving Size: 4

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