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Dinner recipe · from the recipe book

Goan-Style Shrimp Tomato Curry with Coconut

Plump shrimp simmer in a tangy, coconut-rich tomato sauce warmed with ginger, coriander and chili, with silky wilted spinach and fluffy brown rice.

Goan-Style Shrimp Tomato Curry with Coconut

Ingredients

  • 1¼ cups220 gLong-grain brown rice, dryrinsed
  • 2¼ cups520 gWater
  • 1¼ lb560 gShrimppatted dry
  • 1½ tbsp20 gCanola oil
  • 1½ medium160 gRed onionthinly sliced
  • 5 cloves15 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 whole14 gJalapeñoseeded and minced
  • 2¼ tsp4 gGround coriander
  • 1½ tsp3 gGround cumin
  • ¾ tsp2 gGround turmeric
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 3½ medium400 gTomatoeschopped
  • 1 cup200 gCoconut milk, cannedstirred
  • 6 cups loosely packed180 gBaby spinach
  • ¾ tsp5 gSalt
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Cook the rice first: bring the brown rice and 440 g of the water to a boil in a saucepan, cover, and simmer on low for 40 minutes; rest covered off the heat while you make the curry.
  2. While the rice cooks, toss the shrimp with half the turmeric and a third of the salt and set aside.
  3. Heat the canola oil in a large pot over medium heat. Add the red onion and cook 6–8 minutes until soft and golden.
  4. Add the garlic, ginger and jalapeño and cook 1 minute until fragrant.
  5. Stir in the coriander, cumin, paprika and the remaining half of the turmeric and cook 30 seconds.
  6. Add the chopped tomato and another third of the salt; cook 8–10 minutes, mashing, until the tomato breaks down into a thick sauce.
  7. Stir in the coconut milk and the remaining 80 g of water and simmer 5 minutes.
  8. Add the shrimp and simmer 3–4 minutes until pink and opaque, about 145°F (63°C).
  9. Stir in the spinach until just wilted, then the lime juice and the last third of the salt.
  10. Fluff the rice and serve the curry over it, scattered with the cilantro.

Contains: Shellfish.

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Saved in the Every Helping recipe book on October 24, 2026.

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