Milk

Mustard

Shrimp

Member favourite

Preparation Time

<strong>Shellfish</strong>

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.

Sri lankan style shrimp curry - Extra large standard

Sri lankan style shrimp curry - Extra large 2x

Sri lankan style shrimp curry - Large standard

Sri lankan style shrimp curry - Large 2x

Sri lankan style shrimp curry - Medium standard

Sri lankan style shrimp curry - Medium 2x

Sri lankan style shrimp curry - Small standard

Sri lankan style shrimp curry - Small 2x

Sri lankan style shrimp curry - Thumbnail standard

Sri lankan style shrimp curry - Thumbnail 2x

Baby spinach (or baby kale)

Bunch of cilantro

Garlic cloves

Lime (or lemon)

Onion (or shallot)

Ginger

Basmati rice

Coconut milk

Shredded coconut

Colombo Calling spice blend (rice, turmeric, cumin, coriander, nutmeg, fenugreek, brown mustard, black pepper, cloves)

Family

Sri Lankan-Style Shrimp Curry

Medium pot

2 tbsp Butter

Salt & pepper

Large high-sided pan (or pot)

Peeler

Zester

Peel and mince the &lt;strong&gt;ginger&lt;/strong&gt;. Mince the &lt;strong&gt;garlic&lt;/strong&gt;. Peel, halve and small-dice the &lt;strong&gt;onion&lt;/strong&gt;. Roughly chop the &lt;strong&gt;spinach&lt;/strong&gt;. Pick the &lt;strong&gt;cilantro&lt;/strong&gt; leaves off the stems; roughly chop the &lt;strong&gt;leaves&lt;/strong&gt; and &lt;strong&gt;stems&lt;/strong&gt;, keeping them separate. Zest and cut the &lt;strong&gt;lime&lt;/strong&gt; into &lt;strong&gt;6&amp;nbsp;wedges&lt;/strong&gt;. Pat the &lt;strong&gt;shrimp&lt;/strong&gt; dry with paper towel; if desired, remove the shells from the tails. In a medium bowl, toss the &lt;strong&gt;shrimp&lt;/strong&gt; with the &lt;strong&gt;cilantro stems&lt;/strong&gt;, as much &lt;strong&gt;lime zest&lt;/strong&gt; as you&amp;rsquo;d like and a drizzle of &lt;strong&gt;oil&lt;/strong&gt;; season with &lt;strong&gt;&amp;frac12; the spice blend&lt;/strong&gt; and &lt;strong&gt;S&amp;amp;P&lt;/strong&gt;. Set aside to marinate while you complete the next steps.

Sri Lankan-Style Shrimp Curry - Step #1 Mise en place

Mise en place

In a medium pot, heat a drizzle of &lt;strong&gt;oil&lt;/strong&gt; on medium. Add &lt;strong&gt;&amp;frac12; the ginger&lt;/strong&gt; and &lt;strong&gt;&amp;frac12; the garlic&lt;/strong&gt;; cook, stirring, 30 seconds to 1 minute, until fragrant. Add the &lt;strong&gt;rice&lt;/strong&gt;, a big pinch of &lt;strong&gt;salt&lt;/strong&gt; and &lt;strong&gt;3 cups water&lt;/strong&gt;; 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&amp;nbsp;minutes. Fluff the cooked rice with a fork and set aside in a warm spot.

Sri Lankan-Style Shrimp Curry - Step #2 Cook the rice

Cook the rice

While the rice cooks, heat a large, dry, high-sided pan (or pot) on medium. Add the &lt;strong&gt;shredded coconut&lt;/strong&gt; 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.

Sri Lankan-Style Shrimp Curry - Step #3 Toast the coconut

Toast the coconut

In the same pan, heat &lt;strong&gt;2 tbsp butter&lt;/strong&gt; on medium-high. Add the &lt;strong&gt;spinach&lt;/strong&gt; to the pan and saut&amp;eacute;, stirring occasionally, 3 to 4&amp;nbsp;minutes, until wilted; season with &lt;strong&gt;S&amp;amp;P&lt;/strong&gt;. Transfer to a bowl and set aside in a warm spot. Reserve the pan.

Sri Lankan-Style Shrimp Curry - Step #4 Sauté the spinach

Sauté the spinach

In the same pan, heat a drizzle of &lt;strong&gt;oil&lt;/strong&gt; on medium. Add the &lt;strong&gt;onion&lt;/strong&gt;, &lt;strong&gt;remaining ginger&lt;/strong&gt; and &lt;strong&gt;remaining garlic&lt;/strong&gt;; season with the&lt;strong&gt; remaining spice blend&lt;/strong&gt; and &lt;strong&gt;S&amp;amp;P&lt;/strong&gt;. Saut&amp;eacute;, stirring occasionally, 3&amp;nbsp;to 5 minutes, until softened and fragrant. Add the &lt;strong&gt;coconut milk&lt;/strong&gt; and cook, stirring occasionally, 2 to 3 minutes, until the flavours have combined.

Sri Lankan-Style Shrimp Curry - Step #5 Make the sauce

Make the sauce

To the pan of sauce, add the &lt;strong&gt;marinated shrimp*&lt;/strong&gt;. Simmer, stirring occasionally, 3 to 5 minutes, until the shrimp are opaque and cooked through. Remove from the heat; add the &lt;strong&gt;juice of 2 lime wedges&lt;/strong&gt; and season with &lt;strong&gt;S&amp;amp;P&lt;/strong&gt; to taste. To the pot of cooked rice, add the &lt;strong&gt;saut&amp;eacute;ed spinach&lt;/strong&gt;; stir to combine and season with &lt;strong&gt;S&amp;amp;P&lt;/strong&gt; to taste. Divide the &lt;strong&gt;finished rice&lt;/strong&gt; and &lt;strong&gt;shrimp curry&lt;/strong&gt; between your bowls. Garnish with the &lt;strong&gt;toasted coconut&lt;/strong&gt;, &lt;strong&gt;cilantro leaves&lt;/strong&gt; and &lt;strong&gt;remaining lime wedges&lt;/strong&gt;. Bon app&amp;eacute;tit!