Entree: French Polynesia – Southern Culinary Region – Tahitian Shrimp Curry (Island-style coconut milk shrimp curry flavored with curry spices, ginger, lime, and fresh herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 16 large shrimp, about 1 lb (450 g), peeled and deveined
- 13.5 oz (400 ml) coconut milk (one standard can)
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, about 6 oz (170 g), thinly sliced
- 2 cloves (6 g) garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 1 tbsp (15 ml) mild curry powder
- 1/2 tsp (1 g) ground turmeric
- 1 small tomato, about 4 oz (115 g), chopped
- 1/4 cup (60 ml) water or light seafood stock
- 1 tbsp (15 ml) lime juice
- 1 tbsp (15 ml) fish sauce or 1 tsp (6 g) salt, to taste
- 1 tsp (4 g) granulated sugar
- 1 small bird's eye chili or 1 small jalapeño, thinly sliced (adjust for heat)
- 1/4 cup (15 g) chopped fresh cilantro or parsley
- Salt and freshly ground black pepper to taste
- Steamed white rice for serving

Instructions

1. In a large skillet or saucepan heat the vegetable oil over medium heat. Add the sliced onion and sauté until soft and translucent, about 5 minutes. Stir in garlic and ginger and cook 30 seconds until fragrant.
2. Add the curry powder and turmeric, stirring constantly for about 30 seconds to bloom the spices. Pour in the coconut milk and water or stock, then add the chopped tomato. Bring to a gentle simmer and cook 5–7 minutes to meld flavors.
3. Season the sauce with fish sauce or salt, sugar, and sliced chili. Taste and adjust seasoning—add more lime or salt as needed.
4. Add the shrimp to the simmering sauce and cook until just opaque and cooked through, about 2–4 minutes depending on size. Avoid overcooking to keep shrimp tender.
5. Stir in lime juice and chopped cilantro, remove from heat, and let rest 1 minute. Serve hot over steamed white rice and garnish with extra cilantro and lime wedges.