"My mother also shares my love for okra, and while she doesn't like to cook a lot, this is one of the few dishes that she makes, and I adore it. Slices of okra are stewed together with plump succulent pieces of shrimp in a rich, coconut curry sauce. Serve it with plain boiled rice."
- Nik Sharma
We made okra & shrimp coconut curry with the help of Veg-Table, and it's my favorite recipe from this cookbook. The best part is you can make it year-round thanks to frozen okra.
Kat got really into the prep for this one. So much so, Kaia and I had to convince her to put the knife down after a while. Those poor tomatoes didn't know what was coming.
Kaia took over at the stove, and I assisted. This dish comes together quickly once it's prepped, which is perfect for us. We all love shrimp, and the curry is incredible. To stretch it out, serve over rice.
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Veg-Table
Ths okra and shrimp coconut curry is from Veg-Table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals by Nik Sharma.
Okra, lady's fingers, or bhindi is a spectacular vegetable that occupies a prominent position in the cuisines of Africa, the American South, and India. Okra is wonderful when fried crisp, roasted,or tenderized in a stew like gumbo.
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Okra & Shrimp Coconut Curry
Ingredients
- oil - extra-virgin olive oil, coconut oil, or ghee are recommended
- onion - white or yellow, take your pick
- garlic - fresh is best
- ginger - fresh, peeled and grated
- curry leaves - if you can't find fresh, you can use double the amount of dried curry leaves
- garam masala
- cinnamon stick
- ground turmeric
- chilli powder - Kashmiri chilli powder is recommended. You can also use ¾ teaspoon of smoked sweet paprika plus ¼ teaspoon of cayenne
- tomato paste
- water
- okra - fresh medium-size okra or frozen and sliced will work
- tomatoes - cherry or grape for this okra & shrimp coconut curry
- coconut milk
- shrimp - peeled and deveined. You can leave the tails on if you like
- lime juice - lemon juice will also work for this recipe
- cilantro - freshly chopped cilantro leaves
- salt - sea salt is recommended, but you can use what you have on hand
Food Allergy or Substitution Needed?
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Equipment
- prep bowls
- butcher block
- utility knife
- paddle grater
- Dutch oven
- wooden spoon
- measuring spoons
- measuring cup
- ladle
Prep the Vegetables & Shrimp
Wash your hands with soap and water. Use a knife and a cutting board to halve and thinly slice the onion. Mince the garlic. Cut the tomatoes in half or into very tiny pieces.
Chop the cilantro leaves. Cut the okra into ½ inch slices. Grate the ginger. Peel and devein the shrimp as needed.
Sauté the Onion
Warm the oil in the Dutch oven over medium heat. Add the onion. Sauté for 5 to 7 minutes or until it starts to turn brown.
Add the Garlic & Ginger
Add the garlic and ginger. Stir to combine. Cook for 1 minute or until fragrant.
Add the Curry Leaves and Spices
Add the curry leaves and cinnamon stick to the pot. Use measuring spoons to add the garam masala, turmeric, and chilli powder. Cook for 30 to 45 seconds or until fragrant.
Stir in the Tomato Paste
Add the tomato paste to the pot and stir to combine. Use a measuring cup to add ¼ cup of water. Use a wooden spoon to scrape the bottom of the pot.
Fold in the Okra
Fold in the okra. Cover and cook for 8 minutes. Stir often to prevent burning.
Nik says to add another 1 or 2 tablespoons of water as needed.
Add the Tomatoes, Coconut Milk, and Shrimp
Add the tomatoes to the pot. Use a measuring cup as needed to add the coconut milk. Transfer the shrimp to the Dutch oven. Cover and cook for 3 to 5 minutes, until the shrimp turn pink.
Stir in the Lime Juice & Season with Salt
Squeeze the lime or lemon over the pot. Stir and taste. Add salt as desired.
Finish the Okra & Shrimp Coconut Curry with Cilantro
Remove the Dutch oven from heat and turn off the stove. Spoon the okra and shrimp coconut curry into serving bowls and garnish with cilantro.
free recipe!
Okra & Shrimp Coconut Curry
A year-round dish thanks to frozen okra.
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for North America.
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Okra & Shrimp Coconut Curry
Equipment
Ingredients
- 2 tablespoon extra-virgin olive oil or coconut oil or ghee
- 1 white onion large, or yellow onion
- 4 cloves garlic minced
- 1 tablespoon fresh ginger peeled and grated
- 10 to 12 fresh curry leaves or 20 to 24 dried curry leaves
- 1 teaspoon garam masala
- 1 cinnamon stick 2 inches
- ½ teaspoon ground turmeric
- 1 teaspoon Kashmiri chilli powder or ¾ teaspoon smoked sweet paprika + ¼ teaspoon cayenne
- ¼ cup tomato paste
- ¼ cup water
- 8 oz okra medium-size, cut into ½-inch slices
- ½ pint cherry tomatoes or grape tomatoes, halved
- 2 cups unsweetened coconut milk
- 1 lb shrimp peeled and deveined, with or without tails
- sea salt
- 2 tablespoon lime juice or lemon juice
- 2 tablespoon cilantro leaves, chopped
Instructions
- Prep the Vegetables & Shrimp: Wash your hands with soap and water. Use a knife and a cutting board to halve and thinly slice the onion. Mince the garlic. Cut the tomatoes in half. Chop the cilantro leaves. Cut the okra into ½ inch slices. Grate the ginger. Peel and devein the shrimp as needed.
- Sauté the Onion: Warm the oil in the Dutch oven over medium heat. Add the onion. Sauté for 5 to 7 minutes or until it starts to turn brown.
- Add the Garlic & Ginger: Add the garlic and ginger. Stir to combine. Cook for 1 minute or until fragrant.
- Add the Curry Leaves & Spices: Add the curry leaves and cinnamon stick to the pot. Use measuring spoons to add the garam masala, turmeric, and chilli powder. Cook for 30 to 45 seconds or until fragrant.
- Stir in the Tomato Paste: Add the tomato paste to the pot and stir to combine. Use a measuring cup to add ¼ cup of water. Use a wooden spoon to scrape the bottom of the pot.
- Fold in the Okra: Fold in the okra. Cover and cook for 8 minutes. Stir often to prevent burning. Nik says to add another 1 or 2 tablespoons of water as needed.
- Add the Tomatoes, Coconut Milk, & Shrimp: Add the tomatoes to the pot. Use a measuring cup as needed to add the coconut milk. Transfer the shrimp to the Dutch oven. Cover and cook for 3 to 5 minutes, until the shrimp turn pink.
- Stir in the Lime Juice & Season with Salt: Squeeze the lime or lemon over the pot. Stir and taste. Add salt as desired.
- Finish the Okra & Shrimp Coconut Curry with Cilantro: Remove the Dutch oven from heat and turn off the stove. Spoon the okra and shrimp coconut curry into serving bowls and garnish with cilantro.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days
- Learn more about allergies and your family.
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/coconut-curry
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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