Curried Shrimp

Curried Shrimp

Serves 4

1 pound “peeled/deveined” large shrimp
½ teaspoon “minced” garlic clove
1/8 teaspoon turmeric
2 teaspoon fish sauce
¼ cup minced shallots
3 tablespoons peanut oil
¾ cup water
2 green chiles (Serrano or Jalapeno) seeded & minced to taste
1½ cup “chopped” fresh tomatoes or crushed canned tomatoes
½ teaspoon salt or to taste
Cilantro leaves (garnish)
Fresh lime wedges (garnish)

Rinse the shrimp and set aside. Add the peanut oil to a heavy skillet or wok set at a medium to high heat. Add the turmeric, shallots, and garlic. Stir frequently until translucent (about 2 minutes). Now, add in the tomatoes and stir occasionally until softened (about 3 minutes). Then, add water and fish sauce before returning to a boil. Add the shrimp to the mixture and cook for a few minutes; until the shrimp turn pink. Finally, add the minced chiles and salt to taste. Keep stirring.

* Place this mixture in a nice bowl and top with the cilantro leaves. Serve the lime wedges alongside if you wish.

* Jasmine rice is a perfect accompaniment to this dish and adds to its great flavor.

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