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Lychee and Shrimp Curry


Makes 4 Servings

  • 2 Tablespoons Unsalted Butter
  • 1 Small Onion, diced
  • 1 Tablespoon Garlic, minced
  • 1 Tablespoon Fresh Ginger, minced
  • 3 Tablespoons Madras Curry Powder
  • 1/2 Teaspoon Cayenne Pepper
  • 2 Teaspoons Fine Sea Salt
  • 2 Cups Canned Coconut Milk
  • 1 Cup Water
  • 2 Small Sweet Potatoes, peeled, diced and blanched
  • 1/2 Teaspoon Black Pepper, freshly ground
  • 16 Jumbo Shrimp, shelled and deveined
  • 2 Large Lychees, peeled and pitted
  • 3 Tablespoons Green Onion, minced including green parts
  • 3 Tablespoons Fresh Cilantro, chopped


To prepare the Curry:

In a large heavy saucepan, melt the butter over medium heat
and sauté the onions and garlic until aromatic, about 3 minutes.
Stir in the ginger, curry powder, cayenne, and 1 teaspoon of salt.
Stir in coconut milk and water.
Bring to a simmer and cook for 5 minutes.

To Cook the Vegetables and Shrimp:

Season the shrimp with remaining salt and pepper.
Add the shrimp and return to a simmer cooking for 2-3 minutes.
Add the sweet potato and lychees to the curry cooking until the shrimp are evenly pink.
Serve garnished with green onion and cilantro.