Shrimp Curry

meal traditional recipe

INFO

Very quick and delicious. A tad on the spicy side.

Details

Ingredients

• 1 Lb of Shrimp
• 1 Tbsp of Green Curry paste
• 1 Tbsp of Red Curry paste
• 1 Can of Coconut milk
• 1 Clove of garlic (2 if you are using unpeeled shrimp)
• 1 inch of fresh ginger root
• 1 Tsp of tomato paste
• 1/2 Tsp of curry powder
• Cilantro
• Olive Oil

Method

1. Clean and slice some of the fresh cilantro; set aside
2. Peel and cut the ginger in small bits, do the same with the garlic
3. In a spice mortar, grind the ginger and garlic to form a paste
4. If you using unpeeled shrimp, in a pan, peel the second garlic clove, cut in small bits, heat some olive oil at medium heat then saute the shrimp with the garlic and a pinch of salt for a couple of minutes. We just want to make the shrimp easier to peel.
5. Take the shrimp off the heat and set aside to cool for a few minutes
6. Peel the shrimp (keep the juices and garlic)
7. Now in a cast iron pan, at medium-low, heat the curry paste with the ginger and garlic paste. When the mixture start to perfume your kitchen add the tomato paste
8. Pour in a bit of coconut milk to dilute the mixture, then add the rest of the coconut milk
9. Bring all to a simmer then add the shrimps
10. Let the shrimp cook for a few minutes (never overcook the shrimp they tend to get chewy), a 3-4 minutes at medium-low heat should do.
11. Take of the heat and mix in the cilantro

Serve with some Jasmin rice. You can use frozen shrimps but do not use pre-cooked shrimp as they tend to become hard and chewy.

Quick View

Traditional
Serve	2
Preparation Time	15 mn
Cooking Time	15 mn
Temperature
Authors	Pascal Crausaz
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