Kokum Shrimp Curry in Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent shrimp simmered in a fragrant coconut milk sauce with tangy kokum and fresh herbs, perfect for a quick weeknight meal. This indian ready in about 27 minutes pairs shrimp, full-fat coconut milk, dried kokum pieces for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 3 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 6 dried kokum pieces (10 g) in 2 tablespoons warm water for 10 minutes, then crush to extract flavor.
  2. Step 2: Heat 2 tablespoons vegetable oil in a large saucepan over medium heat. Add 1 medium onion, finely chopped, and sauté until golden brown (5 minutes).
  3. Step 3: Add 2 garlic cloves, minced, 1-inch ginger, minced, and 2 green chilies, sliced, sautéing for 1 minute until fragrant.
  4. Step 4: Add 4 curry leaves, cooking 30 seconds until aromatic.
  5. Step 5: Stir in 1/4 teaspoon turmeric powder, 1/2 teaspoon cumin powder, and 1/2 teaspoon coriander powder, cooking 30 seconds until aromatic.
  6. Step 6: Add crushed kokum (with water) and 300 g shrimp, stirring gently to coat. Cook 2-3 minutes until shrimp turns pink.
  7. Step 7: Pour in 200 ml full-fat coconut milk and simmer gently for 5-7 minutes until shrimp is fully cooked and sauce thickens slightly.
  8. Step 8: Season with 1/2 teaspoon salt and garnish with 2 tablespoons fresh cilantro.

Frequently asked questions

How long does Kokum Shrimp Curry in Coconut Milk take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kokum Shrimp Curry in Coconut Milk?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp from drying out.

Can I substitute ingredients in Kokum Shrimp Curry in Coconut Milk?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kokum Shrimp Curry in Coconut Milk for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Kokum Shrimp Curry in Coconut Milk?

Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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