Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp. ginger, grated
- 2 tbsp. Hae Ko (shrimp paste)
- 2 tbsp. curry powder
- 1 can coconut milk
- 1 cup water
- 1 tbsp. fish sauce
- 1 tbsp. sugar
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is soft and translucent, about 5 minutes.
3. Add the Hae Ko (shrimp paste) and curry powder. Cook for another 2-3 minutes, stirring constantly.
4. Add the coconut milk, water, fish sauce, and sugar. Stir to combine.
5. Bring the mixture to a simmer and add the shrimp. Cook until the shrimp are pink and cooked through, about 5-7 minutes.
6. Season with salt and pepper to taste.
7. Serve hot with rice and garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 10g
Protein: 22g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Hae Ko (shrimp paste) can be substituted with miso paste or anchovy paste.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
Variations:
- Add vegetables such as bell peppers, carrots, and potatoes.
- Use different types of curry powder for different flavor profiles.
- Add more or less sugar depending on personal preference.
Tips and tricks:
- Use fresh shrimp for the best flavor.
- Be careful not to burn the Hae Ko (shrimp paste) and curry powder while cooking.
- Adjust the amount of curry powder to taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with rice and garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Serve with rice or naan bread.
- Pair with a crisp white wine or a cold beer.
Suggested side dishes:
- Steamed vegetables
- Roasted sweet potatoes
- Garlic naan bread
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the shrimp until they are pink and cooked through.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Hae Ko Curry is a traditional dish from Myanmar (Burma) that is made with shrimp paste and curry powder.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve hot with rice and garnish with fresh cilantro.
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Region: Singaporean