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Sri Lankan-Style Shrimp Curry

with Toasted Coconut

Cooking time

30 minutes




700 /serving

Three staples of Sri Lankan cuisine feature on this week’s menu: seafood, spices and coconut. While many of the island nation’s curries tend to be five-alarm spicy, we’ve managed to capture the essence of seasonings typical of the region without setting your taste buds on fire. Shrimp, coconut milk, ginger, onion, garlic and spices build layers of flavour into a splendid stew. Ladle it over basmati rice studded with sautéed leafy greens. Top it off with fragrant toasted coconut, fresh cilantro and a refreshing hit of citrus for a visit to the Indian Ocean.

We will send you:

  • 450g Shrimp
  • 180g Baby spinach (or baby kale)
  • 1 Bunch of cilantro
  • 3 Garlic cloves
  • 1 Lime (or lemon)
  • 1 Onion (or shallot)
  • 20g Ginger
  • 315g Basmati rice
  • 400ml Coconut milk
  • 25g Shredded coconut
  • 7.5g Colombo Calling spice blend (rice, turmeric, cumin, coriander, nutmeg, fenugreek, brown mustard, black pepper, cloves)

Contains: Milk, Mustard, Shrimp

You will need:

Medium pot
2 tbsp Butter
Salt & pepper
Large high-sided pan (or pot)
Total Fat
33 g
Saturated Fat
21 g
740 mg
Total Carbs
76 g
4 g
24 g
7 g
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Mise en place
Peel and mince the ginger. Mince the garlic. Peel, halve and small-dice the onion. Roughly chop the spinach. Pick the cilantro leaves off the stems; roughly chop the leaves and stems, keeping them separate. Zest and cut the lime into 6 wedges. Pat the shrimp dry with paper towel; if desired, remove the shells from the tails. In a medium bowl, toss the shrimp with the cilantro stems, as much lime zest as you’d like and a drizzle of oil; season with ½ the spice blend and S&P. Set aside to marinate while you complete the next steps.
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Cook the rice
In a medium pot, heat a drizzle of oil on medium. Add ½ the ginger and ½ the garlic; cook, stirring, 30 seconds to 1 minute, until fragrant. Add the rice, a big pinch of salt and 3 cups water; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Toast the coconut
While the rice cooks, heat a large, dry, high-sided pan (or pot) on medium. Add the shredded coconut to the pan and toast, stirring occasionally, 3 to 5 minutes, or until golden and fragrant (keep an eye on it as it can burn easily). Transfer to a plate and reserve the pan.
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Sauté the spinach
In the same pan, heat 2 tbsp butter on medium-high. Add the spinach to the pan and sauté, stirring occasionally, 3 to 4 minutes, until wilted; season with S&P. Transfer to a bowl and set aside in a warm spot. Reserve the pan.
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Make the sauce
In the same pan, heat a drizzle of oil on medium. Add the onion, remaining ginger and remaining garlic; season with the remaining spice blend and S&P. Sauté, stirring occasionally, 3 to 5 minutes, until softened and fragrant. Add the coconut milk and cook, stirring occasionally, 2 to 3 minutes, until the flavours have combined.
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Finish & serve
To the pan of sauce, add the marinated shrimp*. Simmer, stirring occasionally, 3 to 5 minutes, until the shrimp are opaque and cooked through. Remove from the heat; add the juice of 2 lime wedges and season with S&P to taste. To the pot of cooked rice, add the sautéed spinach; stir to combine and season with S&P to taste. Divide the finished rice and shrimp curry between your bowls. Garnish with the toasted coconut, cilantro leaves and remaining lime wedges. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.