Shrimp & Coconut Curry (Goan Style)
Native of the Peruvian Andes, Aji Amarillo is one of the most important ingredients in Peruvian cuisine. Aji Amarillo has a vibrant and bright yellow-orange color with a thick flesh and a well balanced heat and fruity flavor with hints of mango and passionfruit. It’s mild to medium spice level makes it perfect for this recipe.
Curries are fun to make from scratch as they are a labor of love. This South-East inspired one-pot meal is flavorful, light, and good for you, making it a great addition to your weekly menu.
Onion, garlic, ginger, Spice Tribe Oasis Coriander Seeds, Spice Tribe Wild Black Cumin Seeds, Spice Tribe Java Turmeric and Spice Tribe Aji Amarillo chiles make for the perfect combination of spices and aromatics to make an irresistible and creamy curry sauce made with coconut milk. The spices are toasted beforehand to bring out the oils, flavors and aromas of each one. To add a bit of sweetness, we caramelize the onion, ginger and garlic – so good!
If you prefer your curries over rice or pasta, I suggest a flat rice noodle to soak up the sauce and add another layer of texture to the dish.
Serving Size: 4-6
- 1 oz Spice Tribe Aji Amarillo chiles, whole and seeded (approx. 4ea)
- 3 tsp Spice Tribe Oasis Coriander Seeds, toasted
- 1 tsp Spice Tribe Wild Black Cumin Seeds, toasted
- 1 tsp Spice Tribe Java Turmeric
- Spice Tribe Sacred Valley Pink Peruvian Salt
- 6 tbsp Coconut Oil (separated in two parts)
- 1 Yellow onion, chopped
- 4 Garlic cloves, chopped
- 1 tbsp Ginger, freshly grated
- 2 lbs Jumbo shrimp, peeled and deveined
- 2 large ripe tomatoes, chopped
- 2 cup Coconut milk
- 2 Serrano chiles (or Thai chiles)
- 1 tsp Lime juice
- 1/2 tbsp Brown sugar
- 1 Lime, cut in wedges
- 8 Cilantro sprigs
- In a saute pan over medium heat toast aji Amarillo, coriander, and cumin seeds for 3 to 4 minutes or until fragrant, remove and set aside.
- n the same pan, heat up 3 tbsp of Coconut Oil over medium heat, add yellow onions and cook until translucent, stirring to prevent burning. Add ginger, garlic and keep stirring until caramelized. Set aside.
- transfer the toasted Aji Amarillo pods and spices to a food processor (or a blender), add the caramelized onions and turmeric, process until smooth adding water to form a curry paste.
- Heat the other 3 tbsp of coconut oil in a pan over medium heat, add the “Aji Amarillo curry paste” and cook it for 5 minutes or until the oil separates from the paste.
- Add the serrano chiles, prawns, tomatoes and coconut milk to the pan and simmer uncovered for 10 to 15 minutes or until the oil separates from the curry. Adjust seasoning with salt, sugar and lime juice before serving. Serve with lime wedges and cilantro sprigs.