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South Indian shrimp curry from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

  • cilantro
  • coconut milk
  • fresh ginger
  • limes
  • basmati rice
  • shrimp
  • serrano chiles
  • Madras curry powder

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Notes about this recipe

  • Laura on June 10, 2016

    Pg. 367. This made for a lovely and flavorful meal. I used shrimp that were a bit larger than the recipe called for, so I cooked them a tad longer than the recipe specified. The sauce was really delicious. Would certainly make this again.

  • Bloominanglophile on February 12, 2014

    This is a quick and delicious curry--perfect for a weeknight. I did add an extra step and brined my shrimp ala Alton Brown. Really made a difference to a frozen package of shrimp that I wasn't impressed with on a previous occasion. I served this over basmati rice, accompanied by Indian-Spiced Cauliflower and Potatoes (p. 588). Although this is a good side dish in itself, I think an Indian dish that highlighted a green vegetable would have been more to my liking.

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