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Shrimp and Mushroom Curry

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45min

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4 servings

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This delectable Shrimp and Mushroom Curry is a flavorful blend of tender shrimp, earthy mushrooms, and aromatic spices simmered in a creamy coconut milk sauce. Served over fluffy basmati rice, this dish is perfect for a satisfying weeknight dinner or a special occasion. The vibrant colors and enticing aromas will transport your taste buds to the exotic flavors of India.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
4 g
Allergen Content

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Shellfish

Ingredients

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Steps

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1
Prepare the ingredients

Peel and devein the shrimp. Rinse the mushrooms and slice them. Finely chop the onion and tomato. Mince the garlic and ginger. Roughly chop the cilantro leaves.

2
Cook the rice

Rinse the basmati rice until the water runs clear. In a pot, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

3
Sauté the aromatics

Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and ginger and cook until fragrant, about 1 minute.

4
Add the spices

Stir in the garam masala, cumin, turmeric, and red chili powder. Cook for 1 minute, stirring constantly, to toast the spices.

5
Add the tomato and mushrooms

Add the chopped tomato to the skillet and cook until softened, about 3 minutes. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.

6
Add the coconut milk and shrimp

Pour in the coconut milk and bring the mixture to a simmer. Add the shrimp and salt. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 5 minutes.

7
Serve

Remove the skillet from the heat and stir in the chopped cilantro. Serve the Shrimp and Mushroom Curry over the cooked basmati rice.

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