Shrimp Curry

Shrimp Curry

Serves 4


Shrimp paste:

6 medium shrimp, peeled and deveined

1 cup grated coconut

1 teaspoon cumin seeds

2 chiles de arbol, stemmed

2 plum tomatoes, chopped

2 tablespoons water

¼ cup canola oil

5 whole cloves

4 green cardamom pods

2 bay leaves

1 stick cinnamon

1-1/2 cups chopped yellow onion

1 tablespoon ground coriander

1 teaspoon turmeric

½ teaspoon freshly ground black pepper

2 cloves garlic, mashed into a paste

1 small piece of ginger (1-inch), peeled and mashed into a paste

1 can (14 ounces) coconut milk

1 pound medium shrimp, peeled and deveined

½ cup chopped cilantro

2 teaspoons sugar

Salt to taste

1 serrano chile, thinly sliced


Shrimp paste: Put all the ingredients in the bowl of a food processor and pulse until it forms a paste; set aside.

In a large skillet, heat the canola oil over medium heat. Add the cloves, cardamom, bay leaves, and cinnamon stick. Cook until fragrant, about 3 minutes. Remove the spices from the oil and discard. Add the chopped onion to the hot oil and cook until golden, about 8 minutes. Add coriander, turmeric, pepper, garlic and ginger; cook another 2 minutes. Stir in the reserved paste and cook another 10 minutes. Sir in coconut milk and bring to a boil; reduce heat to a simmer and add the shrimp. Cook until they turn pink and sauce thickens slightly, about 6 minutes. Add the cilantro, sugar, and salt to taste. Serve in bowls and garnish with the slices of serrano chile (optional).


Recommended for you

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.