Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp. shrimp paste
- 2 tbsp. curry powder
- 1 can (14 oz.) coconut milk
- 1 cup water
- 2 tbsp. vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the shrimp paste and curry powder to the pot and stir until fragrant, about 1 minute.
4. Add the shrimp to the pot and stir to coat with the spice mixture.
5. Pour in the coconut milk and water, and stir to combine.
6. Bring the curry to a simmer and cook for 10-15 minutes, or until the shrimp are cooked through.
7. Season the curry with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 24g
Carbohydrates: 9g
Protein: 18g
Substitutions for ingredients:
- Chicken or beef can be substituted for the shrimp.
- Red or green curry paste can be used instead of curry powder.
- Fish sauce can be used instead of shrimp paste.
Variations:
- Add diced potatoes or carrots to the curry for extra texture and flavor.
- Use different types of seafood, such as scallops or mussels.
- Add chopped tomatoes or bell peppers for a pop of color.
Tips and tricks:
- Be careful not to overcook the shrimp, as they can become tough and rubbery.
- Taste the curry as it cooks and adjust the seasoning as needed.
- Serve the curry with rice or naan bread for a complete meal.
Storage instructions:
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the curry in a large bowl or individual bowls, garnished with chopped cilantro or scallions.
Garnishes:
Chopped cilantro or scallions
Pairings:
- Serve the curry with rice or naan bread.
- A crisp green salad or steamed vegetables would also pair well with the curry.
Suggested side dishes:
Rice or naan bread, green salad, steamed vegetables
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the shrimp thoroughly to avoid any foodborne illnesses.
- Store leftover curry in the refrigerator and consume within 3 days.
Food history:
Malaysian cuisine is a blend of Malay, Chinese, and Indian influences. Curry dishes are popular throughout Malaysia and are often made with seafood, meat, or vegetables.
Flavor profiles:
This Malaysian shrimp paste curry is savory and slightly spicy, with a rich coconut milk base and the umami flavor of shrimp paste.
Serving suggestions:
Serve the curry hot with rice or naan bread, and garnish with chopped cilantro or scallions.
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Region: Malaysian