Shrimp (or Chicken) Creamy Coconut Curry with Mushrooms

Karsten Moran for The New York Times

 adapted from David Tanis of The New York Times 

submitted by Kathy Lindenbaum 

preparation time: 30 to 45 minutes 

serves 4  

1 teaspoon grated ginger 

1 teaspoon grated garlic 

1 teaspoon turmeric 

1 teaspoon tamarind paste 

½ teaspoon cumin seeds, toasted and ground 

½ teaspoon coriander seeds, toasted and ground 

1 pound peeled and deveined shrimp or 1 pound skinless, boneless chicken breasts cut into bite-sized pieces 

4 plus tablespoons coconut oil 

Fresh or dried whole curry leaves (found in Indian food markets) 

6 ounces oyster and/or button mushrooms, chopped 

2 cups coconut milk - carton or canned or combo 

Arrowroot for thickening sauce, if desired 

Salt and pepper 

 

Make a paste of the grated ginger and garlic, turmeric, tamarind paste, cumin and coriander seeds, and enough coconut oil to make a good paste consistency. 

 

In a large bowl thoroughly mix the chicken or shrimp with the paste mixture. Set aside and leave to marinate for 10 minutes 

 

In a wide skillet over medium-high heat, heat 3 tablespoons coconut oil and fry curry leaves until they sputter and then add mushrooms and fry gently until the mushrooms are turning brown, about 3 minutes.  

 

Add the shrimp or chicken that have been marinating, and cook until just pink if using shrimp, and 2 to 3 minutes for the chicken pieces. Remove curry leaves.  Then add coconut milk and simmer until heated through, about 5 minutes or less.  Season with salt and pepper. To serve, garnish overall with cilantro and limes wedges on the side.