This is another recipe from this fabulous book. I can’t seem to stay away from the Burma chapter which is where this shrimp curry comes from. It’s shockingly simple to make, but comes out as good as anything in a restaurant.
The kids like popping off the tails of the shrimp while we eat. Anything to get hands in the food, I guess.
- 1 lb fresh large shrimp, shelled and cleaned
- 1 Tbs fish sauce
- 1/3 cup oil
- 2 Tbs minced onion
- 3 cloves garlic, minced
- 1/4 teaspoon ground tumeric
- 1 tsp dried red pepper flakes
- 2 small tomatoes, cut in wedges
- 1 green finger-length chili, halved lengthwise (again, we just subbed this by adding a little extra dried pepper at the right moment)
- 1/2 tsp salt
- 2 Tbs chopped cilantro
Marinate the shrimp in the fish sauce for at least 15 minutes. While that’s going on….
Heat the oil in a pan and stir-fry the onion and garlic for 5 minutes (the book says, “until fragrant,” but they kind of start out that way, so, well, I guess “just before they’d start turning brown” is what they mean). Stir in the turmeric. Lower the heat and add the chili pepper flakes, tomato, green chili (if you’ve got it) and salt. Cook for 6-8 minutes, stirring until it’s mushy (an excellent job for enthusiastic young chefs). Congratulations, you’ve made a curry paste.
Add the shrimp and cilantro and cook for another 3-4 minutes, stirring frequently, till the shrimp are done.
And that’s it. Heat a pan, add things in the right order, and then put it on rice. Done. Delicious.