Serves 6
45 min
Malaysian Shrimp Curry
Recipe GLPR55ad6749481edd
A fragrant and vibrant Southeast Asian shrimp curry featuring a homemade spice paste bloomed in oil, simmered with coconut milk and brightened with tamarind. Served alongside fluffy basmati rice, this dish delivers complex flavors with a gentle heat that balances savory, tangy, and aromatic notes.
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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
1 1/2 pounds large shrimp, peeled, deveined, tails intact
1/2 cup fresh Thai or regular basil leaves
6 cups cooked basmati rice
Directions
In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and black peppercorns for 1–2 minutes, stirring frequently, until fragrant. Transfer to a spice grinder or mortar and crush to a coarse powder.
In the same skillet, combine the toasted spice powder with paprika, cayenne pepper, and turmeric. Stir and cook for 30 seconds until the spices begin to release their aroma.
Add the sliced ginger and garlic to the spices in the skillet. Cook, stirring constantly, for 1–2 minutes until the mixture becomes fragrant and begins to stick slightly to the pan. Remove from heat and let cool slightly.
Transfer the cooled spice mixture to a food processor or blender along with a splash of water (about 2 tablespoons) and blend until a smooth, thick paste forms. Adjust consistency with a bit more water if needed.
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook for 3–4 minutes, stirring occasionally, until the onion softens and becomes translucent.
Add the spice paste to the pot and cook, stirring constantly, for 2–3 minutes. The mixture should darken and become very fragrant as the spices bloom in the oil.
Pour in the coconut milk, stirring well to combine with the spice paste. Add the salt and tamarind concentrate, stirring until everything is evenly distributed.
Bring the mixture to a gentle simmer over medium heat. Let it simmer for 3–4 minutes to allow the flavors to meld and the sauce to thicken slightly.
Add the prepared shrimp to the pot, stirring gently to coat them evenly with the sauce. Simmer for 4–5 minutes, stirring occasionally, until the shrimp turn opaque and reach an internal temperature of 145°F (63°C), indicating they are fully cooked.
Remove from heat and stir in the fresh basil leaves, reserving a few for garnish if desired.
Divide the cooked basmati rice among serving bowls and ladle the curry over the top. Garnish with reserved basil leaves and serve hot.
