How to Make Turmeric Shrimp Curry with Kanchan Koya

A Note From feedfeed

Kanchan Koya popped into Feedfeed Brooklyn and made Turmeric Shrimp Curry. Find more delicious recipes here. Find more from Kanchan here

Prep time 15mins
Cook time 15mins
Serves or Makes: Serves or Makes 4 servings

Recipe Card


  • + 1 tablespoon coconut oil
  • 1/2 large yellow onion, very finely chopped or ground into a paste
  • 1/2 teaspoon ginger, grated
  • 6-8 curry leaves
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • salt and pepper
  • 15.5 ounces coconut milk, canned
  • 1 cup carrots, chopped
  • 1 cup green beans
  • pound shrimp
  • 1 1/2 teaspoons tamarind paste
  • 1 pinch cayenne pepper
  • 1 tablespoon fresh cilantro, chopped


  • Step 1

    In a heavy-bottomed pot, heat the coconut oil on a medium-high flame. Sautée the onions until soft and translucent for about 5 minutes. Add the ginger, curry leaves, coriander, turmeric, salt, and pepper and sautée for a minute.

  • Step 2

    Add the coconut milk and reduce the flame to low. Stir in your fridge forage haul, add green beans and carrots and cook with the lid on for 10-12 minutes until cooked through. Add the shrimp in 5-8 minutes of cooking.

  • Step 3

    Uncover the pot and stir in the tamarind and cayenne, allowing the mixture to simmer for another 2 minutes. Stir in the cilantro. Serve ladled over rice or quinoa. Freeze extras for up to 3 months.