Coconut Shrimp Curry With Mushrooms Recipe (2024)

If you don't feel like investing in tamarind paste only to clutter your larder with the rest of the jar, use lemon or lime juice and light brown sugar in equal parts. Not identical in flavor, but still an adequate sweet-and-sour substitute for only a tablespoon.

Mind sharing the brand name of the chutney?

I would serve sugar snap or snow peas quickly sauteed with some garlic and a sprinkling of finely sliced scallions. With shrimp in the slightly creamy sauce, the crisp clean flavor of either pea seems like a natural combination to me,

This was delicious! We made it as written, except using dry curry leaves (which we purchase online from Spice House). The tamarind paste is important--it gives the curry flavor, sweetness, and a bit of acidity. You'll want to serve this with some kind of grain to absorb the delicious sauce.In the future, the dish could use a crunchy element--maybe some black mustard and fenugreek seeds fried at the end, or toasted crushed peanuts.

Shredded purple cabbage and carrots, similar to coleslaw. For the dressing - Lime and olive oil, mixed well. Add a dash of cumin power and mint leaves. Spicy Shrimp Curry, Basmati Rice and this salad is great for all seasons

Truly delicious. Lots of extra sauce, which I thinned out the next day with milk for an exquisite cold shrimp-tasting soup for two. I've learned never to throw out any extra sauce of any dish: it almost always makes a great soup.

I am not a fan of shrimp. Made with a mild white fish instead. Minced the ginger and garlic and sauteed these with serrano chili in the coconut oil for a couple of minutes, then I added the spices to toast for a minute. Added the coconut milk, brought to a simmer, and added fish last. Also used less tamarind paste - as otherwise it would have been too tart for my taste. It was fabulous.

I think it’s a little bland as written, I added a few splashes of fish sauce and it was perfect.

I use Tamcon brand tamarind concentrate purchased from an Indian grocery store. Also available on Amazon.

Odd that the ingredient photo includes kaffir lime leaves (in addition to curry leaves) when they are not an ingredient in this recipe.

I make a sautéed spinach dish with ghee, turmeric and carmelized onions that would delicious with this.

Made this for a visiting friend, who loved it. I find that NYT recipes usually adjust their spice levels to American mild-ish tastes, so I doubled all the spices, garlic, ginger, chili. The final tasting before serving seemed to lack sweetness (could be that my tamarind paste has been in the freezer a long time!) so I added a tablespoon of turbinando sugar. Served with rice. Next time will add a veggie: snap peas, cauliflour, shelled peas?

I'd be temped to throw peas (or maybe okra) right into the shrimp curry...

I am confused by the ‘tamarind paste’ reference. The very good one I normally use, Tamicon, admittedly a concentrate, is not sweet but very sour and one teaspoon is the right amount for a dish for 4. Alternative pastes are the blocks of tamarind, usually deseeded which though they taste the best require mixing with water and straining. Finally are various tamarind sauces and chutneys which mix in sugar or other sweeteners, eg dates; are one of those being used?

We found this to be very bland. I added some palm sugar, lime juice and a few spoonfuls of homemade curry powder to brighten it up. Added shredded bamboos shoots and baby corn to fill out the extra sauce. Pineapple tidbits added on top were perfect!

Made this with red pepper and peas instead of the mushrooms. Agree it’s a bit bland. I added some garam masala at end. Still excellent and very quick!

Followed the recipe to a T. It was perfect. Definitely a keeper.

Double the spices. Double the mushrooms. Use 1/2 coconut milk. Add sugar snap peas.

Double the amount of spices. Use 1/2 of the coconut milk. Double the mushrooms. Add sugar snaps peas.

Made this as is, but used lime juice and a touch of lime juice for the tamarind paste and used spice powder instead of coriander seeds. Added some steamed broccoli for color. The recipe came together quite quickly and it was delicious. Served it with jasmine rice

One can is 2 cups coconut milkI used ground coriander

Kind of bland as earlier mentioned.

I made this with all the ingredients on hand…Throw a n entire stem of curry leavesDouble the spices1 can of coconut milkTook out the shrimp when they were cooked and reduced the sauce& I added some brown sugar and fish sauce

I eat a low carb diet so didn’t have rice to soak up the juice. Next time I will add bamboo shoots, pea pods, and other vegetables. The flavor with freshly grated ginger and garlic is fantastic.

Agree with others that this was delicious in an Anglo-curry way, but bland by Asian standards. It was also very tart, perhaps because of the tamarind concentrate I used. I added 1/2 teaspoon turbinado sugar and more cayenne. A standard can of coconut milk is 13.5 oz and made plenty of sauce. No need to use more. This is a family-friendly recipe and I will make it again.

Very much enjoyed this recipe. Based on feedback from others I chose to double all of the seasoning, including the chiles. Additionally I added snow peas and spinach to the curry. The crunch and brightness of the peas was a very welcome addition. I found the cilantro and lime essential in balancing the flavor. Will definitely make this again.

Followed the recipe except for: Added garbanzo beans and broccoli to use up all that sauce and doubled spices, served over rice. Very good, easy and quick.

Lime zest is best substitute for curry leaves and lime already suggested in recipe

Lime zest is best substitute for curry leaves only found in Indian stores

snow beens sauted with garlic