20 Ingredients
  • Herb Paste:
  • 40 fresh or 60 frozen curry leaves
  • 3-inch piece fresh ginger, peeled and roughly chopped
  • 2 tablespoons frozen ground lemongrass paste (optional)
  • 1 bunch fresh cilantro, leafy parts and tender stems ripped off of the tough stems
  • 1 jalapeño or serrano chile, stemmed, and seeded for less heat
  • Curry
  • 3 tablespoons canola oil
  • 1 1/2 teaspoons cumin seeds
  • 1 teaspoon brown mustard seeds
  • 15 fresh or 22 frozen curry leaves, roughly chopped
  • 3 dried red chiles
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon asafetida
  • Two 13 1/2-ounce cans coconut milk
  • 1/2 cup heavy cream, half-and-half, or milk
  • 1 teaspoon kosher salt
  • 4 cups fresh corn (from 4 to 6 ears) or frozen corn
  • 2 pounds tiger shrimp (16 to 20 shrimp/prawns per pound), peeled and deveined
  • 1/4 cup finely chopped fresh cilantro
Nutrition
595
30% daily value
6 servings
                                       
                                            gluten-​free
     

Fat

69% 45

Saturated

149% 30

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 4

Carbs

10% 30

Carbs (net)

- 26

Fiber

15% 4

Sugars

- 3

Sugars, added

- 0

Protein

54% 27

Cholesterol

73% 218

Sodium

40% 963

Calcium

18% 179

Magnesium

29% 123

Potassium

16% 759

Iron

44% 8

Zinc

26% 3

Phosphorus

83% 584

Vitamin A

24% 218

Vitamin C

14% 12

Thiamin (B1)

13% 0

Riboflavin (B2)

11% 0

Niacin (B3)

34% 5

Vitamin B6

43% 1

Folate equivalent (total)

24% 96

Folate (food)

- 96

Folic acid

- 0

Vitamin B12

71% 2

Vitamin D

2% 0

Vitamin E

25% 4

Vitamin K

25% 30
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