Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1 can coconut milk (13.5 oz.)
- 1 tbsp. vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. ginger, grated
- 2 tbsp. Malaysian curry powder
- 1 tsp. turmeric
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. salt
- 1 tbsp. brown sugar
- 1 tbsp. fish sauce
- 1 lime, juiced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 jalapeno pepper, sliced
- 1/4 cup fresh cilantro, chopped
- Steamed rice, for serving
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent, about 5 minutes.
3. Add the Malaysian curry powder, turmeric, cumin, coriander, and salt. Cook for 1-2 minutes until fragrant.
4. Add the coconut milk, brown sugar, fish sauce, and lime juice. Stir to combine.
5. Add the sliced red and green bell peppers, and jalapeno pepper. Cook for 5 minutes until the peppers are slightly softened.
6. Add the peeled and deveined shrimp to the skillet. Cook for 3-4 minutes until the shrimp are pink and cooked through.
7. Garnish with chopped cilantro and serve with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 14g
Protein: 22g
Sodium: 1030mg
Substitutions for ingredients:
- Malaysian curry powder can be substituted with regular curry powder.
- Fish sauce can be substituted with soy sauce.
Variations:
- Substitute shrimp with chicken or tofu.
- Add vegetables such as carrots, potatoes, or green beans.
Tips and tricks:
- Use fresh shrimp for the best flavor.
- Adjust the amount of curry powder and jalapeno pepper to your desired level of spiciness.
- Serve with naan bread or roti for a complete meal.
Storage instructions:
Leftovers can be stored 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 the Malaysian shrimp curry in a large bowl or on a platter with steamed rice.
Garnishes:
Garnish with chopped cilantro or sliced green onions.
Pairings:
Pair with a crisp white wine or a cold beer.
Suggested side dishes:
Serve with steamed vegetables or a side salad.
Troubleshooting advice:
- If the curry is too thick, add a splash of water or chicken broth to thin it out.
- If the curry is too thin, simmer for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the shrimp until they are pink and cooked through.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Malaysian cuisine is a blend of Chinese, Indian, and Malay influences. Curry dishes are popular in Malaysian cuisine.
Flavor profiles:
The Malaysian shrimp curry is spicy, savory, and slightly sweet.
Serving suggestions:
Serve the Malaysian shrimp curry with steamed rice and naan bread or roti.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Malaysian