Palak’s South Indian Shrimp Curry
with Coconut Milk and Basmati Rice
Palak’s South Indian Shrimp Curry
Tender shrimp simmered in a fragrant South Indian-style coconut curry, served with fluffy basmati rice for a comforting, aromatic meal.
Ingredients
For 2 servings
- ½ cup Basmati Rice
- 1 teaspoon Cayenne Pepper
- ¼ ounce Cilantro
- 1 can Coconut Milk
- 1 box Crushed Tomatoes
- 1 teaspoon Curry Powder
- 1 teaspoon Garam Masala
- 2 clove Garlic
- 1 unit Jalapeño
- 1 teaspoon Mustard Seeds
- 1 unit Red Onion
- 10 ounce Shrimp
- 1 teaspoon Turmeric
Additional Ingredients
- 1 tablespoon Olive Oil
- unit Pepper
- unit Salt
Indian
PDF
DifficultyEasy
Total Time30m
Calories565
Protein42g
Carbs63g
Fat16g
Tags:
Gluten-freeProtein SmartEat FirstExtra spicy
⚠️Allergens:
🦐ShellfishSwaps and substitutions
For a shellfish-free version, swap the shrimp for chickpeas, cubed tofu, or vegetables that hold up well in curry. For dairy-free and gluten-free diets, keep the coconut milk and pair it with rice or gluten-free flatbread if serving bread alongside.
What to serve with it
Serve with warm flatbread or naan, plus a simple cucumber salad to cool the heat and round out the meal. A spoonful of yogurt on the side and extra herbs make it feel complete without overpowering the curry.
