Here’s another great recipe from Singapore Cooking, by Terry Tan and Christopher Tan.
This is one of the easiest curry recipes I’ve made, and it tastes great. What’s better: most of the ingredients can be found at your local grocery store. And even better than that, it takes a total of about 30 mins to make, including prep.
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What you’ll need:
- 2T oil
- 3.5 oz chopped onions or shallots
- 6 or 7 cloves of garlic, chopped or run through a press
- 0.5 oz chopped ginger (peeled first)
- 1 sprig of curry leaves (I didn’t have these on hand, so I used a few lime leaves)
- 1 piece of cinnamon
- 2 or 3 green chilis
- 2t chili powder
- 1t ground turmeric
- 4t curry powder
- 1 large tomato, chopped
- 0.5t salt
- 1 lb medium shrimp, deveined and peeled w/tails intact (I used enormous shrimp to good effect)
- 1.5 cups coconut cream (the authors call it thick coconut milk)
What to do:
Heat the oil in a frypan or wok over medium heat. Sauté the onions, ginger curry leaves, cinnamon and green chilies until the onions are slightly browned. Add the garlic and continue frying for a minute or so. Be careful not to burn the garlic, or it’s bitterness will completely ruin the dish.
Add the chili, turmeric and curry powders along with the chopped tomato and salt. Cook, stirring often, until the tomato is fully cooked and mushy. At this point, the tomato will be almost like a paste.
Add the shrimp and continue stirring and cooking until the shrimp is cooked through. Obviously, the larger the shrimp, the longer it needs to cook. At this point, the dish looks and smells really delicious, and it’s actually very tempting to just serve it, as is. I’m sure it would taste fantastic, but there’s a last step.
Add the coconut cream and bring it to a low boil. At this point, the spices would have turned the cream yellow, punctuated by pieces of red tomato, pink shrimp and green chilis. It’s one of the most appealing-looking dishes I’ve seen.
Serve hot with rice or noodles.