Shrimp and Coconut Curry with Star Anise, Mustard Seeds, Tumeric and Coriander
Jan 8, 2009
When I think of curry, I tend to think of heavy sauces and calorie-laden pastes that take hours to prepare and simmer. But curry doesn’t have to be this way. It can be light, healthy and simple to create.
In this shrimp and coconut curry, I opted for using light coconut milk. The light version has half the calories and you don’t lose any of the rich coconut flavor. Fresh green masala replaces traditional pre-made curry paste. The green masala is a fresh medley of ingredients with garlic, ginger, green chili peppers, and cilantro. Spices round up the dish and create the spicy complexity that curries are known for. Yum!
P.S I’m still traveling… but I’ll be home by my next post. I’ll post about my holiday adventures from Central America.
Ingredients
| 1 |
pound large raw shrimp, peeled and deveined. |
| ½ |
teaspoon salt |
| ½ |
teaspoon mustard seeds |
| ½ |
teaspoon turmeric |
| 2 |
teaspoons ground coriander |
| 1 |
teaspoon ground anise |
| 3 |
tablespoons sunflower oil |
| 2 |
tablespoons green masala |
| 2 |
onions, thinly sliced |
| 1 ¾ |
cup coconut milk |
| – |
Green Masala |
| 2 |
oz fresh ginger |
| 2 |
garlic cloves |
| 4-6 |
hot green chili peppers |
| ½ |
cup cilantro leaves |
| ½ |
teaspoon salt |
Serves
3-4
Prep Time
30 minutes
Cook Time
30 minutes
Directions
Devein the shrimp, and rub with salt and set aside. Dry-roast the mustard seeds quickly, then add the other spices to the pan. Stir and shake the pan; when the aroma rises, remove the spices from the pan and let cool.
Heat the oil in a heavy pan and fry the green masala paste for 2-3 minutes. Add the onions and stir fry for a few minutes more.
Add the spices and coconut milk and simmer, uncovered, for 8-10 minutes, stirring frequently.
Put in the shrimp and simmer for 4-6 minutes, until they are cooked through. Do not overcook the shrimp or they will be tough. Serve with rice.
For green masala:
Peel and chop the ginger and garlic; remove seeds from the chili’s and slice the flesh. Put all the ingredients into a food processor and blend to a paste with a little water.
The mixture will keep up to two weeks in a tightly closed container in the refrigerator, or it can be frozen for up to three months.
Credit
herbs & spices the cook’s reference
Filed Under
Main Course, Seafood and Sauces| Rubs| Blends
Spices Used
Star Anise, Turmeric, Mustard Seeds and Coriander
Other Ingredients Used
Shrimp
2 Comments
“Looks great. Can't wait to see the photos from your central american adevntures.”
—Marc @ NoRecipes, over 4 years ago
“Looks fantastic! I've never made a green masala (or maybe I didn't know to call it that), but it sounds bright and spicy and delicious.”
—lisaiscooking, over 4 years ago