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We love curry here at The Café, and if you search our recipe archives, you're sure to find a bevy of variations of delicious Asian/Indian-inspired curry entrées. This Coconut Curry Shrimp was another home run, in fact, my husband took his first taste and paid me a supreme compliment. He said, "This tastes like something from The Cinnamon Club!" "Really?", I said. "Really, the flavor is amazing!" I took a taste and had to agree, it was quite yummy.
The award-winning Cinnamon Club, under executive Chef Vivek Singh, is known as one of London's top restaurants, and, it did not disappoint. The service was wonderful, but the food is what inspired the unforgettable memories. Every bite of this high-end Indian fusion food was fresh, delicious and bursting with flavor. Being a presentation/food styling nut, I was oohing and ahhing over each lovely course. We concluded our evening with a ride home in one of the legendary black British taxi cabs, still reveling in our epicurean exploit.
So now you see why Scott's remark about this curry was such a complimentary tribute to the dinner I served. Are you wondering why this dish would deserve such rave reviews? Although this curry has many of the traditional ingredients, there is a step, which I think, takes the flavor to another level. The coconut flavor is incorporated twofold, with coconut milk as well as shredded coconut, which is pan toasted till golden and fragrant. This toasted coconut is added to the broth or "gravy", and, though it's pureed to yield a smooth, silky sauce, it imparts a fantastic, unique smoky flavor. Lots of fresh spinach and tiny sweet peas simply multiply the layers of deliciousness.
If you want a special treat, give this Coconut Shrimp Curry a try................. close your eyes and let your imagination swirl, and you might just find yourself at The Cinnamon Club with the Westminster Bells pealing in the background ............... Oh, and if you see a couple across the room, quite in love with each other ................ and going crazy over each delicious bite .................... that would be us. 😉
Coconut Curry Shrimp
Ingredients
- ½ cup shredded coconut sweetened or unsweetened is fine
- 2 tablespoons vegetable oil
- 2 medium onions finely chopped
- 4 medium garlic cloves finely chopped
- 2 teaspoons finely chopped fresh ginger
- 1 teaspoon red curry paste add more if you like it really spicy
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- 2 teaspoons curry powder
- 2 teaspoons kosher salt
- 1 tablespoon dark brown sugar
- 1 beef bouillon cube or 1 teaspoon beef bouillon granules
- 1-14 ounce can crushed tomatoes
- 20 ounces light coconut milk about 1 ½ cans
- 4 cups fresh spinach roughly chopped
- 1 pound shrimp peeled and deveined
- 1 ½ cups tiny frozen peas
Instructions
- Dry toast the coconut by heating a medium non-stick pan over medium heat. Add the shredded coconut and cook until golden brown, stirring frequently. This will take about 10 minutes depending on your heat. Be sure to watch coconut carefully as it can easily burn. Transfer coconut to a bowl and set aside to cool.
- Heat the vegetable oil in a large pot or dutch oven. Add the onions and sauté for 8-10 minutes or until softened and translucent. Add the garlic and next eight ingredients and cook another 2 minutes until fragrant.
- Add the crushed tomatoes, bouillon cube, toasted coconut and coconut milk. Bring to a boil, then reduce to a simmer. Cook, uncovered for 30 minutes. Next, puree mixture with a stick blender or a regular blender till smooth. If using a regular blender, allow mixture to cool down a bit before blending.
- Add the shrimp and cook for another 2-3 minutes over medium-high heat, or until the shrimp turn pink and opaque and begin to curl. Remove from heat. Add spinach and peas and cover for 2-3 minutes. Serve in bowls with a scoop of jasmine rice, a sprinkle of cilantro and a splash of fresh lime. You could also garnish with fresh basil, chives or green onions.
Erin @ Dinners, Dishes, and Desserts says
We love curry here too, this looks wonderful! I have never been to The Cinnamon Club, but it sounds amazing!
The Café Sucré Farine says
Karen, there is actually spinach in my curry but it wilts with the heat and sort of disappears. 4 cups sounds like a lot but it really shrinks up a ton. If you don't have small baby spinach leaves, I would probably roughly chop the spinach. You don't have to add it, the curry will still be delicious but it does add lots of fresh, green nutrients.
www.you-made-that.com says
Your curry dish looks lovely especially your plating. Sounds like your curry was pretty darn good if your husband compared it to such a lovely restaurant.
Veronica Miller says
I'm not sure which I like more, your coconut shrimp curry or the description of you two at the restaurant. So wonderful for a couple to be so "very much in love" after several decades. You are such a wonderful example to look up to. And I love your curry too. 🙂
Karen (Back Road Journal) says
Chris, I can't wait to prepare this warming dish. It sounds perfect for our evening meal...it was 2 degrees this morning. I have a question about the recipe...it calls for 4 cups of spinach added after it is taken off the heat but it doesn't look like there is any in the photo. Is it an optional garnish?
Rambling Rose says
This looks so delicious I have copied your recipe into my book to try it! I can't wait...my mouth is watering lol.
Ginny says
This looks so lovely and yummy. But my favorite thing is the way you have plated it, so pretty. I never would have thought of that, and I think the separation makes it even more eye appealing.
Valerie says
Just the name "The Cinnamon Club" is enough to make me want to hop on a plane!
This dish looks delightful!!
bellini says
I just love these two flavours together. Curry and coconut are a complete match.
Jennifer@ Peanut Butter and Peppers says
You and your Husband are so sweet! I love your romantic stories!!! The soup looks amazing!! Perfect for a chilly night!!
Dining Alone says
I pinned this to come back to, it looks amazing and I need more shrimp in my life 🙂
Angie's Recipes says
I need to make this too. Looks saucy, warming and delicious.
Kitchen Riffs says
Gorgeous looking dish - great food styling. And the recipe looks outstanding. A+. Thanks for this.
Sue/the view from great island says
I can't wait to try this, Chris, we're huge curry fans, and this one looks amazing. I like the double coconut flavor technique, and of course you've styled it beautifully. It looks like the cover of a book or magazine.
Jen Laceda | Tartine and Apron Strings says
We love curry here at the Tartine home as well 🙂 I consider curries comfort food! Nice to nosh on them during winter 🙂 Love the colours - the blue of your plate and the red-orange of your shrimp curry. So inviting...
The Café Sucré Farine says
Mary, actually you could use either sweetened or unsweetened, which ever you have on hand. Mine was sweetened because that's what I had in the pantry. A little extra sweetness is fine. It honestly doesn't add too much difference when combined in the "gravy". Thanks for asking, I will clarify this in the recipe. 🙂
Lizzy Do says
What a gorgeous shrimp curry! It is bitterly cold here today and this would warm me up from the inside out! YUM!
MaryB says
This looks delicious! I am assuming you used unsweetened coconut flakes but just want to check before I make this. Thanks!
Susan says
I have this one printed off. WOW..this will be a great treat. Happy New Year!
Rosemary says
I'm with Laura -- love curry, love shrimp. What's not to love. Bookmarked! Pinned!
Cathy at Wives with Knives says
After your mouth watering description there is no way I could pass up trying this recipe. It's printed and the ingredients are on my shopping list. Happy New Year, Chris.
Kim Garceau says
Such a wonderful memorie about this visit to London. In fact there is a lot of taste that are related to some memories... It's a wonderful thing actually!!!!! Love this recipe and I shall give it a try!
Sandra Lee says
Beautiful presentation!! Wishing you a healthy and happy New Year!!
Tricia @ saving room for dessert says
Drooling - absolutely drooling! What a sweet husband - it does look amazing and I bet it is fantastic. Hope you had a great holiday - and Happy New Year!
Laura (Tutti Dolci) says
I love curry and shrimp, this is a must-try for me! 🙂