Malaysian Shrimp Curry Recipe

Name: Malaysian Shrimp Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Finely grind the coriander, cumin, and peppercorns in a coffee or spice grinder; transfer to a bowl.
2
Stir in the paprika, cayenne, and turmeric.
3
Process the ginger, garlic, and 1/4 cup water in a food processor until smooth; stir into the spices.
4
Heat the oil in a large Dutch oven over medium-high heat until hot but not smoking.
5
Add the onion; cook, stirring often, until translucent, about 5 minutes.
6
Add the spice paste; cook, stirring, 2 minutes.
7
Add 1 1/4 cups water; bring to a simmer.
8
Reduce heat to medium-low.
9
Cover; simmer 10 minutes.
10
Uncover.
11
Stir in the coconut milk, salt, and tamarind.
12
Simmer until thickened, about 30 minutes.
13
Stir in the shrimp and basil, and simmer, stirring occasionally, until the shrimp are cooked through, about 8 minutes.
14
Serve immediately over rice.

1631

kcal

Calories

Fat

296

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 teaspoons whole coriander seeds, 1 teaspoon whole cumin seeds, 8 whole black peppercorns, 1 tablespoon paprika, and more.

Yes, Malaysian Shrimp Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Malaysian Shrimp Curry

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