Best Malaysian Shrimp Curry Recipes

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MALAYSIAN SHRIMP CURRY



Malaysian Shrimp Curry image

This shrimp curry over basmati rice incorporatesthe bright-yellow spice turmeric, as domany curries; coconut milk and tamarindgive it a distinctive flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 16

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

Steps:

  • Finely grind coriander, cumin, and peppercorns in a coffee or spice grinder; transfer to a bowl. Stir in paprika, cayenne, and turmeric. Process ginger, garlic, and 1/4 cup water in a food processor until smooth; stir into spices.
  • Heat oil in a large Dutch oven over medium-high heat until hot but not smoking. Add onion; cook, stirring often, until translucent, about 5 minutes. Add spice paste; cook, stirring, 2 minutes. Add 1 1/4 cups water; bring to a simmer.
  • Reduce heat to medium-low. Cover; simmer 10 minutes. Uncover. Stir in coconut milk, salt, and tamarind. Simmer until thickened, about 30 minutes.
  • Stir in the shrimp and basil, and simmer, stirring occasionally, until shrimp are cooked through, about 8 minutes. Serve immediately over rice.

MALAYSIAN SHRIMP CURRY



Malaysian Shrimp Curry image

Yield serves 4 to 6

Number Of Ingredients 16

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

Steps:

  • 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.
  • 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.
  • Reduce heat to medium-low. Cover; simmer 10 minutes. Uncover. Stir in the coconut milk, salt, and tamarind. Simmer until thickened, about 30 minutes.
  • Stir in the shrimp and basil, and simmer, stirring occasionally, until the shrimp are cooked through, about 8 minutes. Serve immediately over rice.

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