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Loading...A beloved coastal dish from Mozambique that combines plump shrimp with a creamy, spice-laced peanut and coconut sauce. Inspired by Swahili- and Portuguese-influenced cuisine of the Indian Ocean shore, this curry balances the warmth of piri piri with the rich nuttiness of ground peanuts. Serve it over steamed rice or with warm pão for an authentic taste of Maputo.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 32 gFat
- 9 gSaturated Fat
- 22 gCarbs
- 4 gFiber
- 6 gSugar
- 38 gProtein
- 720 mgSodium
- 880 mgPotassium
- 145 mgCalcium
- 3.5 mgIron
- 18 mgVitamin C
- 220 mcgVitamin A
Ingredients
For the spice base
- 2 tbsp vegetable oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 medium ripe tomatoes, chopped
- 1 to 2 piri piri chilies, minced
- 1 tsp ground coriander
- 1 tsp sweet paprika
For the peanut-coconut sauce
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 2 bay leaves
- 1 tbsp tomato paste
- 1 cup unsalted raw peanuts, very finely ground
- 1 cup full-fat coconut milk
- 1 cup seafood or fish stock
- 1 tsp fine sea salt
- 1 tbsp fresh lime juice
For the shrimp and finishing
- 1 1/2 lb large shrimp, peeled and deveined
- 1/4 cup fresh cilantro, chopped
- 2 scallions, thinly sliced
- Lime wedges, for serving
Directions
- Heat the vegetable oil in a wide, heavy pot over medium heat. Add the diced onion and cook, stirring often, until softened and translucent, 5 to 6 minutes.
- Stir in the garlic, ginger, and minced piri piri; cook 1 minute until fragrant. Add the chopped tomatoes, tomato paste, ground coriander, paprika, turmeric, cumin, and bay leaves. Cook, mashing the tomatoes with a spoon, until the mixture thickens and a bit of oil separates at the edges, about 5 minutes.
- Pour in the seafood stock and coconut milk, scraping up any browned bits. Whisk in the ground peanuts and salt until completely smooth. Bring to a gentle simmer and cook 8 to 10 minutes so the sauce thickens and the flavors meld.
- Stir in the lime juice, then add the shrimp. Simmer gently until the shrimp turn pink and opaque, 3 to 4 minutes; do not overcook or they will turn rubbery.
- Remove the bay leaves and taste for salt and heat, adjusting as needed. Fold in most of the cilantro and scallions.
- Spoon the curry into shallow bowls over steamed white rice, then top with the remaining cilantro and scallions. Serve hot with lime wedges for squeezing over each portion.
Cook’s Notes
- For deeper, smokier flavor, dry-toast the raw peanuts in a dry skillet over medium heat for 3 to 4 minutes, stirring, before grinding.
- Substitute 1 lb boneless chicken thighs (cut into chunks) for the shrimp; brown them first and simmer 15 minutes in the sauce before serving.
- Piri piri chilies vary widely in heat — start with one, taste, then add a second if you want authentic Maputo-level fire.
- Use natural, unsweetened peanut butter (no salt added) if substituting for ground peanuts; thin with a splash of water if the sauce tightens too much.
- Leftovers keep well refrigerated for up to 2 days; the peanut sauce thickens as it sits, so loosen with a splash of stock when reheating.
