A very simple curry to put together. Asian curries usually call for coconut milk or cream as their curry base. It's a good idea to have a stash of coconut milk cans to whip up these curries on weeknights.
Pair them with bread toast, flat bread, chapati, rice crepes, or plain old simple rice or quinoa.
The curry base can be used to make variations. Try it with vegetables, paneer, tofu, egg, chicken, or shrimp. When using vegetables, paneer or tofu, go for a milder version on this curry. A smaller portion of chilies and a larger portion of coconut milk.
- 2 lb/ 1kg jumbo shrimp, fresh or frozen, raw, tail off
- 2 tsp whole spices ( A few cloves, 2 cardamoms, a small piece of cinnamon, a tsp fennel seeds, 1.2 tsp black pepper seeds)
- 6-10 Thai green chilies, use less for a milder taste, more for a spicy curry
- 1 cup onions, diced
- 1 cup tomatoes, diced
- 2 cups fresh coriander leaves
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- 1 tsp cumin seeds
- 1/2 tsp ginger paste
- 1 tsp garlic paste
- Salt to taste
- 1 cup coconut milk
- 1/2 to 1 cup water
- 2 Tbsp. oil
- Wash, clean and drain shrimp. Set aside.
- In a saucepan, on medium heat, add oil
- Add whole spices and sauté until aromatic. Add green chilies and onion. Cook until soft. Add tomatoes and sauté until they turn pulpy. Turn off the heat and let cool.
- Place the mixture into a blender. Add coriander and turmeric powder. A handful of fresh coriander will give it depth of flavor and color. Blend to a puree and set aside.
- Back in the same saucepan, add oil and cumin seeds. When the seeds begin to splatter, add drained shrimp. To this add ginger, garlic paste and salt.
- Cook on medium high until the shrimp begins to turn pink. Add the coriander puree and stir.
- Add coconut milk and water. Cover and let simmer for 5 minutes. Serve hot with bread toast, flat bread, chapati, rice crepes, or plain old simple rice or quinoa. Enjoy!