I got an idea of making this particular curry in impulse. I'm looking for curry without curry powder or spices. Just a rich curry with a hint of spiciness to go with my white rice. Knowing i have some herbs in my fridge, decided to throw them all into one dish by taking into an account, all the ingredients will go really well with each other. The recepi goes well with squid or any white flesh fish too. Adjust the amount of chilly according to your preference and do not skip the shrimp paste as, it enhance the taste and flavour of the delicious shrimp curry.
Ingredients
300g shrimps,washed & deveined
5 pcs tau pok,halves
1 stalk lemongras,chopped
1 large red onion,chopped
3 cloves garlic,chopped
1/2"inch shrimp paste
1/2"inch ginger,peeled & chopped
1/2"inch galangal,peeled & chopped
1/2"inch fresh turmeric,chopped
6-8 pcs bird eye chilly,chopped
4 pcs dry red chilly,soaked in hot water
2 pcs kafir lime leaves,torn
1/2 cup thin coconut milk
1/3 cup thick coconut milk
1 pc tamarind peel
1/4 tsp palm sugar
2 tbsp vegetable oil
Salt to taste
Methods
In a food processor or blender, add shrimp paste, lemongrass,galangal,garlic,onion,ginger,bird eye chilly,dry red chilly and turmeric. Grind into a smooth fine paste.
Heat oil in a pan and saute the ground ingredients on medium-low flame till fragrant and oil started to separate.
Add the kafir lime leaves,tau pok and tamarind peel. Cook for 30 seconds.
Add the prawn and thin coconut milk and cook for 1 minute.
Add the thick coconut milk and season with salt and palm sugar. Cook for another 1-2 minutes or till the prawn are done.
Transfer to a serving plate.
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