Kerala Shrimp in Coconut Milk

Name: Kerala Shrimp in Coconut Milk
Total time: 25 min
Yield: 4 servings
Cuisine: Indian (Kerala)
Ingredients: 450 g large shrimp; ½ tsp sea salt; 400 ml unsweetened coconut milk; 6 pc garlic; 1 pc green chilli; ¼ tsp cayenne pepper; 1 tbsp besan (gram flour); ¼ tsp ground turmeric; 1 tbsp coconut oil; 1 tsp mustard seeds; 160 g red onion; 100 g ripe tomato; 12 pc curry leaves

Creamy coconut curry sauce with garlic, chiles, mustard seeds and curry leaves, simmered with shrimp and finished after a short rest.

25 min 535 kcal/serving serves 4

535kcal26gprotein63gcarbs21gfat

Andrea NguyenView the original on vietworldkitchen.com More from Andrea Nguyen on Mello

🦐large shrimp

🧂sea salt

🥛unsweetened coconut milk

🧄garlic

🌶️green chilli

🌶️cayenne pepper

🌾besan (gram flour)

🫙ground turmeric

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About Andrea Nguyen

Vietnamese-American cookbook author and expert on Vietnamese home cooking

Andrea Nguyen is a Vietnamese-American food writer and cookbook author based in Northern California, widely credited with introducing Vietnamese home cooking to a broad American audience. She is the author of books including Into the Vietnamese Kitchen, The Pho Cookbook, The Banh Mi Handbook, and Vietnamese Food Any Day, and writes at Viet World Kitchen. Her work has earned multiple James Beard Award honors.

Her recipes are built around the balance central to Vietnamese cooking, the interplay of fish sauce, lime, chili, herbs, and sugar, applied with precision rather than guesswork. She is known for demystifying techniques like pho broth-making and fresh rice noodle rolling for home cooks, and for adapting recipes to use ingredients available in ordinary American supermarkets without losing their character. Later books lean toward quicker, weeknight-friendly versions of dishes that in earlier work were presented in more traditional, involved forms.

20 recipes on Mello, imported from vietworldkitchen.com, mostly Vietnamese and Japanese.