Recipes Ingredients Seafood Recipes Shrimp Recipes Shrimp In Coconut Curry By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Sang An Servings: 4 Basmati rice makes an excellent complement to this spicy curry dish. You can flavor the rice by adding a bay leaf, a cinnamon stick, and cardamom pods to the pot. Ingredients 2 tablespoons oil 1 small onion, finely diced (about ¾ cup) 1 tablespoon minced garlic (2 small cloves) 2 tablespoons minced ginger (1-inch piece) 1 can (13 ½ ounces) coconut milk 20 large shrimp (about 1 pound), peeled and deveined, tails intact ½ small green chile pepper, such as serrano or jalepeno, thinly sliced into rings, seeds removed Coarse salt and freshly ground pepper, to taste 12 fresh cilantro leaves Directions Heat 2 tablespoons oil in a large skillet over medium heat. Add onion, garlic, and ginger, and saute until translucent. Add coconut milk, and simmer until reduced by half, 3 to 4 minutes. Add shrimp and chile pepper, and simmer, stirring occasionally, until shrimp is fully cooked, about 4 minutes. Season with salt and pepper to taste. Garnish with cilantro leaves. Print