Thengai Konju Curry (Coconut Shrimp Curry)

Coconut Shrimp Curry

This is a milder coconut shrimp curry that is really delicious.  The turmeric gives it a beautiful yellow color. You may use jalapenos instead of serranos and alter the number used to control the heat level.  The coconut milk helps to subdue the heat. Serve with Basmati rice.

Coconut Shrimp Curry 2

Thengai Konju Curry (Coconut Shrimp Curry)

2 garlic cloves, minced
1/2-inch peeled fresh ginger, minced
3 fresh serrano chilies, seeded, finely chopped
2 1/2 cups thinly sliced onion
1/4 cup vegetable oil
1 1/2 tablespoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 (14 – ounce) can unsweetened coconut milk
2 pounds jumbo shrimp (about 24), shelled and deveined
fresh cilantro, chopped (about 2 tablespoons)

In a deep 12-inch heavy skillet cook onions in oil over moderate heat, stirring occasionally, until edges are browned. Add garlic, ginger, chilies, and remaining ingredients except coconut milk and prawns or shrimp and cook over moderately low heat, stirring occasionally, 8 minutes. Stir in coconut milk and remove skillet from heat. Sauce may be made days ahead and cooled completely before being chilled, covered. Bring sauce to a boil, stirring. Add shrimp and simmer, uncovered, stirring occasionally, until just cooked through, 3 to 5 minutes.  Sprinkle with chopped cilantro and serve.

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One Comment on “Thengai Konju Curry (Coconut Shrimp Curry)”

  1. […] Coconut Shrimp Curry Gobhi Musallam (whole roasted cauliflower) Chana Aloo (chickpeas and potatoes) Masoor Masala (spicy lentils with spinach) Curried Collard Greens and Beans Basmati rice Samosas (store-bought) Tamarind Chutney Cilantro Chutney Naan bread (plain and garlic, store-bought) Chai-Spiced Bundt Cake […]


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