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Indian Recipes
Palak’s South Indian Shrimp Curry

Palak’s South Indian Shrimp Curry

with Coconut Milk and Basmati Rice

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Rated 3 / 4out of 3305 ratings
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“Take a trip to Southern India with my mouthwatering shrimp stew! Creamy coconut milk is infused with rich aromas from curry, tomatoes, onions, and garam masala, making this a decadent dish. These flavors will transport you to the tranquil backwaters of Kerala where the cuisine is as colorful as the region.” –Chef Palak

Tags:Eat FirstExtra spicyGluten free
Allergens:Tree NutsShellfish

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ cup

Basmati Rice

2 clove

Garlic

1 unit

Red Onion

1 box

Crushed Tomatoes

1 teaspoon

Curry Powder

1 teaspoon

Mustard Seeds

1 unit

Jalapeño

1 teaspoon

Garam masala

1 can

Lite Coconut Milk

(ContainsTree Nuts)

¼ ounce

Cilantro

10 ounce

Shrimp

(ContainsShellfish)

1 teaspoon

Cayenne Pepper

1 teaspoon

Turmeric

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2363.96 kJ
Calories565 kcal
Fat16 g
Saturated Fat8 g
Carbohydrate63 g
Sugar10 g
Dietary Fiber3 g
Protein42 g
Sodium893 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Large Pan
Instructionsarrow up iconarrow up icon
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Prep the ingredients
Prep the ingredients
1

Wash and dry all produce. Halve, peel, and chop the onion. Mince or grate the garlic. Finely chop the cilantro leaves and stalks, reserving a few leaves for garnish. Chop the jalapeño, removing the ribs and seeds if you prefer less heat.

2

Cook the rice: In a small pot, bring 1 cup water and a large pinch of salt to a boil. Once boiling, add the rice, cover, and reduce to a low simmer for 15-20 minutes, until tender.

Start the curry
Start the curry
3

Heat a large drizzle of oil in a large pan over medium heat. Add the mustard seeds and cook until fragrant, for about 1 minute. Add the curry powder, turmeric, jalapeño pepper, and onions and cook for 2-3 minutes until slightly browned. Add the garlic and cilantro and cook for an additional 30 seconds until fragrant. Season with salt and pepper.

Finish the curry
Finish the curry
4

Add in the tomatoes, half the coconut milk, 1 cup water, and a pinch of cayenne (start with a little and go up from there). Season with salt and pepper, then bring to a boil.

Cook the shrimp
Cook the shrimp
5

Add the shrimp to the pan and reduce the heat to low. Cook for 4-5 minutes, until the shrimp are opaque and cooked through. Season to taste with salt, pepper, and additional cayenne, if desired.

6

Finish and serve: Stir the garam masala into the pan and remove from the heat. Serve the South Indian shrimp curry on a bed of basmati rice and garnish with the cilantro leaves. Enjoy!