Coconut Ecuadorian Shrimp Curry
- 1 lb peeled and deveined Ecuadorian shrimp
- 1 tbsp grated ginger
- 1 tbsp grated garlic
- 2 tbsp tomato paste
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 tablespoon tamarind paste if unavailable, combine 1 1/2 tsp lime juice, 1 1/2 tsp brown sugar
- 1 serrano chile finely diced
- pinch of cayenne or to taste
- 2 tablespoons olive oil or ghee
- 8 ounces mushrooms chopped
- 1 1/2 cups coconut milk fresh or canned
- Put shrimp in a medium bowl, and season with salt.
- Heat oil in a wide skillet over medium-high heat. Add Serrano chile, garlic and ginger. Saute 2-3 minutes. Add tomato paste, tamarind and spices. Cook a few minutes until spices become fragrant. Add mushrooms and stir for about 2 minutes. Add shrimp and cook, stirring for about 2 to 3 more minutes until shrimp have turned pink and mushrooms have softened.
- Add coconut milk and simmer for about 3 minutes. Taste sauce and adjust seasoning. Transfer to a serving dish.
- Garnish with cilantro and serve with either basmati rice, chapati or naan.
Tried this recipe?Let us know how it was!
Thanks for sharing this amazing recipe.my family loved it.will be sharing this recipe with my friends.they will like it.
We are happy you enjoyed it!
I made it for my book club, and everyone raved about it. One member brought rice with cashews and mango, and it was an excellent accompaniment, alongside or in it. I made a double recipe, and it took quite a bit longer than stated for the mushrooms to soften, the shrimp to turn color, and the “soup” to warm up.
We are pleased you enjoyed it! Thanks for letting us know!