Shrimp Curry is one of the many Asian dishes my boyfriend just loves to eat. Therefore, I am trying to please him and get to know this cuisine better. Here is the tip for a very easy and fast week dinner. It is very simple, juicy and refreshing!
300g of raw shrimps, cleaned
1 tin of bamboo shoots, sliced and drained
2 shallots, peeled and finely chopped
2 cloves of garlic, crushed and finely chopped
2 large tomatoes, chopped
1 tin of good quality coconut milk
1 teaspoon of Thai Massaman Curry Paste (optional)
Pinch of cayenne pepper, turmeric, coriander, cumin, ginger
125 ml rice
Melt the butter in a wok on high heat and add shrimps. Bake them few minutes until nicely curved and crispy on the outside. Take them out and set aside.
In the remaining shrimp juice bake the shallots. Add garlic with all spices and simmer for 1 minute. Add bamboo shoots and tomatoes and let it sweat for another 2-3 minutes. Stir in the paste and mix it well. Taste and season if needed.
Pour around 150-200 ml of vegetable stock and add rice. Lower the heat and add shrimps back in. Put the lid on and cook it until the rice is ready. Serve the Shrimp Curry with “kroepoek”.
Makes 4 serves.