Name: Malaysian Shrimp Curry
Yield: serves 4 to 6
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 (or lemon juice); 1 1/2 pounds large shrimp, peeled and deveined, tails left intact; 1/2 cup fresh Thai or regular basil leaves; 6 cups cooked basmati rice, for serving

Recipe information

Yield
serves 4 to 6

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 (or lemon juice)

1 1/2 pounds large shrimp, peeled and deveined, tails left intact

1/2 cup fresh Thai or regular basil leaves

6 cups cooked basmati rice, for serving

Preparation

Step 1
Finely grind the coriander, cumin, and peppercorns in a coffee or spice grinder; transfer to a bowl. Stir in the paprika, cayenne, and turmeric. Process the ginger, garlic, and 1/4 cup water in a food processor until smooth; stir into the spices.
Step 2
Heat the oil in a large Dutch oven over medium-high heat until hot but not smoking. Add the onion; cook, stirring often, until translucent, about 5 minutes. Add the spice paste; cook, stirring, 2 minutes. Add 1 1/4 cups water; bring to a simmer.
Step 3
Reduce heat to medium-low. Cover; simmer 10 minutes. Uncover. Stir in the coconut milk, salt, and tamarind. Simmer until thickened, about 30 minutes.
Step 4
Stir in the shrimp and basil, and simmer, stirring occasionally, until the shrimp are cooked through, about 8 minutes. Serve immediately over rice.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsCurry Malaysian Southeast Asian Asian Coconut Milk Tamarind Shrimp Shellfish Seafood Thai Basil Basil Herbs & Spices Basmati Rice Rice Rice & Grains Main Dinner Gluten Free Dairy Free Simmer Dutch Oven Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes