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Sri Lankan-Style Shrimp Curry

with Toasted Coconut Flakes

Cooking time

35 minutes




650 /serving

Staples of Sri Lankan cuisine are featured on tonight’s menu: seafood, spices and coconut. While most Sri Lankan 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 right into the dish. Everything is served over basmati rice studded with sautéed baby spinach. Top it off with fragrant toasted coconut, fresh cilantro and a refreshing pop of lime juice to kick off the palate-pleasing show.

We will send you:

  • 450g Shrimp
  • 200g Baby spinach
  • 1 Bunch of cilantro
  • 3 Garlic cloves
  • 1 Lime
  • 1 Onion (or shallot)
  • 20g Ginger
  • 315g Basmati rice
  • 400ml Coconut milk
  • 25g Shredded coconut
  • 7.5g Sri Lankan-style curry spice blend (rice, turmeric, cumin, coriander seeds, nutmeg, fenugreek, brown mustard, black pepper, cloves)

Contains: Mustard, Shrimp

You will need:

Medium pot
Salt & pepper
Large high-sided pan (or pot)
Total Fat
27 g
Saturated Fat
18 g
700 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. Pick the cilantro leaves off the stems; roughly chop the leaves and stems, keeping them separate. Quarter the lime. Pat the shrimp dry with paper towel; remove the shells from the tails. In a bowl, toss the shrimp with the cilantro stems, a drizzle of oil, ½ the spice blend and S&P; set aside to marinate while you prepare the next steps.
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Cook the rice
In a medium pot, heat a drizzle of oil on medium. Add 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 let 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. Cook, 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. Reserve the pan.
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Cook & drain the spinach
In the same pan, heat a drizzle of oil on medium-high. Add the spinach to the pan; season with S&P. Cook, stirring occasionally, 2 to 3 minutes, until wilted. Transfer to a strainer; using the back of a spoon, press down on the cooked spinach to release as much liquid as possible. Transfer the drained spinach to a cutting board and finely chop. Wipe out and reserve the pan.
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Make the sauce
In the same pan, heat a drizzle of oil on medium. Add the onions, ginger and remaining spice blend; season with S&P. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Add the coconut milk. Let simmer, stirring occasionally, 2 to 3 minutes, until the coconut milk is heated through and infused with the spices.
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Finish & serve
Add the marinated shrimp* to the pan of sauce. Simmer, stirring occasionally, 4 to 6 minutes, until the shrimp are opaque and cooked through. Remove from the heat; add the juice of 1 lime wedge and season with S&P to taste. Stir the chopped spinach into the pot of cooked rice; season with S&P to taste. Divide the rice and finished 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.