Shrimp & Coconut Curry (Goan Style) | SpiceTribe
SpiceTribe Recipes Down Arrow
2

Shrimp & Coconut Curry (Goan Style)

  • Prep Time Prep: 20 Mins
  • Cook Time Cook: 25 Mins
  • Serves Serves: 4-6
Chef Patricio Duffoo

Chef Patricio Duffoo

Chef Notes

Ingredients

Steps

Shrimp & Coconut Curry (Goan Style)

Chef notes

Native of the Peruvian Andes, Aji Amarillo is one of the most important ingredients in Peruvian cuisine. Aji Amarillo has a vibrant and bright yellow-orange color with a thick flesh and a well balanced heat and fruity flavor with hints of mango and passionfruit. It’s mild to medium spice level makes it perfect for this recipe. 

Curries are fun to make from scratch as they are a labor of love. This South-East inspired one-pot meal is flavorful, light, and good for you, making it a great addition to your weekly menu. 

Onion, garlic, ginger, Spice Tribe Oasis Coriander Seeds, Spice Tribe Wild Black Cumin Seeds, Spice Tribe Java Turmeric and Spice Tribe Aji Amarillo chiles make for the perfect combination of spices and aromatics to make an irresistible and creamy curry sauce made with coconut milk. The spices are toasted beforehand to bring out the oils, flavors and aromas of each one. To add a bit of sweetness, we caramelize the onion, ginger and garlic – so good!

 If you prefer your curries over rice or pasta, I suggest a flat rice noodle to soak up the sauce and add another layer of texture to the dish. 

SpiceTribe Seperator

Ingredients

  • Prep time Prep time: 20 Mins
  • Cook time Cook time: 25 Mins
  • Total time Total time: 45 Mins
  • Serves Serves: 4-6
Aji Amarillo Pods

Aji Amarillo Pods

$20
Oasis Coriander Seeds

Oasis Coriander Seeds

$10
Wild Black Cumin Seeds

Wild Black Cumin Seeds

$10
Java Turmeric

Java Turmeric

$10
SpiceTribe Seperator

Steps

Step 1 -

In a saute pan over medium heat toast aji Amarillo, coriander, and cumin seeds for 3 to 4 minutes or until fragrant, remove and set aside.

Step 2 -

n the same pan, heat up 3 tbsp of Coconut Oil over medium heat, add yellow onions and cook until translucent, stirring to prevent burning. Add ginger, garlic and keep stirring until caramelized. Set aside.

Step 3 -

transfer the toasted Aji Amarillo pods and spices to a food processor (or a blender), add the caramelized onions and turmeric, process until smooth adding water to form a curry paste.

Step 4 -

Heat the other 3 tbsp of coconut oil in a pan over medium heat, add the “Aji Amarillo curry paste” and cook it for 5 minutes or until the oil separates from the paste.

Step 5 -

Add the serrano chiles, prawns, tomatoes and coconut milk to the pan and simmer uncovered for 10 to 15 minutes or until the oil separates from the curry. Adjust seasoning with salt, sugar and lime juice before serving. Serve with lime wedges and cilantro sprigs.

SpiceTribe Seperator
Save this recipe

Save this recipe

Save this recipe

Print this recipe

Share this recipe
SpiceTribe Seperator
SpiceTribe Border Line

Sign Up and get updates on New Products, Deals, Recipes & Chef Tips

0
    0
    Your Cart
    Your cart is emptyReturn to Shop
      Calculate Shipping
      Apply Coupon