Malaysian Shrimp Curry Recipes

GREEN CURRY SHRIMP

Steps:

• Heat up a small pot on high heat and add the cooking oil. When it's heated, saute the green curry paste for 10 seconds before adding the water. Bring the water to boil and add the shrimps.
• As soon as the shrimps are cooked, add the coconut milk, fish sauce, palm sugar, zucchinis and red bell peppers. Cook for 1 minute, stir to mix well. Turn off the heat and add the chopped cilantro. Serve immediately.

MALAYSIAN SHRIMP CURRY

Steps:

• 1 For the spice paste: Using a food processor, blend all the ingredients until smooth, adding a little water if necessary
• 2 Transfer to a small bowl and set aside
• 3 For the curry: Rinse the shrimp in a colander and drain well
• 4 In a large skillet over medium heat, heat the oil
• 5 Add the spice paste, stirring, and cook until fragrant, 1 to 2 minutes
• 6 Add the onion and cook until softened, stirring often, about 7 to 10 minutes
• 7 (If the spice paste sticks, add a tablespoon or so of water
• 8 ) Add the coconut milk, brown sugar and salt, increasing the heat to medium-high so that the mixture comes to a boil
• 9 Add the shrimp and lime juice and cook, stirring occasionally, until the shrimp is just cooked through, about 2 minutes
• 10 (If the shrimp appears to be cooking too fast, reduce to medium
• 11 ) Serve hot, with sprinkled with more lime juice as needed

MALAYSIAN SHRIMP CURRY

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

Steps:

• For the spice paste: Using a food processor, blend all the ingredients until smooth, adding a little water if necessary. Transfer to a small bowl and set aside.
• For the curry: Rinse the shrimp in a colander and drain well.
• In a large skillet over medium heat, heat the oil. Add the spice paste, stirring, and cook until fragrant, 1 to 2 minutes. Add the onion and cook until softened, stirring often, about 7 to 10 minutes. (If the spice paste sticks, add a tablespoon or so of water.) Add the coconut milk, brown sugar and salt, increasing the heat to medium-high so that the mixture comes to a boil.
• Add the shrimp and lime juice and cook, stirring occasionally, until the shrimp is just cooked through, about 2 minutes. (If the shrimp appears to be cooking too fast, reduce to medium.) Serve hot, with sprinkled with more lime juice as needed.

MALAYSIAN CURRIED PRAWNS

Steps:

• Melt 1 tbsp butter in a saucepan.
• Add onion and sauté until transparent.
• Add garlic and sauté for 1-2 minutes.
• Add flour and stir until fully incorporated, add ketchup, stir.
• Add coconut milk slowly, stirring constantly, use a whisk so there are no lumps.
• Add wine and curry paste and tomatoes.
• Stir and simmer 10-15 minutes.
• While the sauce is simmering melt the second tbsp of butter in a skillet and add prawns, sauté until they are deep pink (do not overcook prawns).
• Add sauce and serve at once over rice or noodles.

MALAYSIAN SHRIMP CURRY

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.