Okra & Shrimp Coconut Curry
This okra & shrimp coconut curry is a year-round dish thanks to frozen okra.
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
Calories: 442kcalCarbohydrates: 22gProtein: 29gFat: 30gSaturated Fat: 26gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 183mgSodium: 305mgPotassium: 1169mgFiber: 7gSugar: 10gVitamin A: 1208IUVitamin C: 89mgCalcium: 186mgIron: 4mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Tried this recipe?Let us know how it was!
