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Malaysian Shrimp Curry

5.0

(1)

Recipe information

  • Yield

    serves 4 to 6

Ingredients

2 teaspoons whole coriander seeds
1 teaspoon whole cumin seeds
8 whole black peppercorns
1 tablespoon paprika
1 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 piece (2 inches) peeled fresh ginger, sliced
6 garlic cloves, sliced
2 tablespoons vegetable oil
1 medium onion, very finely chopped
1 can (14 ounces) unsweetened coconut milk
1 1/4 teaspoons coarse salt
1 1/2 teaspoons tamarind concentrate (or lemon juice)
1 1/2 pounds large shrimp, peeled and deveined, tails left intact
1/2 cup fresh Thai or regular basil leaves
6 cups cooked basmati rice, for serving

Preparation

  1. Step 1

    Finely grind the coriander, cumin, and peppercorns in a coffee or spice grinder; transfer to a bowl. Stir in the paprika, cayenne, and turmeric. Process the ginger, garlic, and 1/4 cup water in a food processor until smooth; stir into the spices.

    Step 2

    Heat the oil in a large Dutch oven over medium-high heat until hot but not smoking. Add the onion; cook, stirring often, until translucent, about 5 minutes. Add the spice paste; cook, stirring, 2 minutes. Add 1 1/4 cups water; bring to a simmer.

    Step 3

    Reduce heat to medium-low. Cover; simmer 10 minutes. Uncover. Stir in the coconut milk, salt, and tamarind. Simmer until thickened, about 30 minutes.

    Step 4

    Stir in the shrimp and basil, and simmer, stirring occasionally, until the shrimp are cooked through, about 8 minutes. Serve immediately over rice.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsCurryMalaysianSoutheast AsianAsianCoconut MilkTamarindShrimpShellfishSeafoodThai BasilBasilHerbs & SpicesBasmati RiceRiceRice & GrainsMainDinnerGluten FreeDairy FreeSimmerDutch OvenCookbooks
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