I savoured this shrimp curry with great delight…
If you love Thai, Vietnamese or Indian cuisine, then you are definitely going to go crazy for this dish. Even though the spices used for making this curry are mostly Indian, I got a feeling that I am enjoying Thai/Vietnamese dish. This curry is spicy with slightly tangy flavors swimming around and is strongly aromatic. And the fresh tail on shrimp in it made this curry taste even more delightful. You have two choices, either serve this curry along with plain rice/Jasmine rice/rice noodles or enjoy it as a soup. I tried both ways and found both of them are equally good.
I adopted this recipe from Sanjeev Kapoor and tweaked quite a bit to suit my taste. I also added green pepper along with shrimp. Vegetarians can make this using a mix of green pepper, red pepper, carrots, beans etc, it’s going to taste great this way too.
Green Curry Shrimp
Ingredients:
To make into a paste:
- Garlic- 5 cloves
- Ginger, fresh- 2 inch slice
- Cloves, whole- 4
- Cinnamon, whole- 2 inch slice
- Whole pepper corns- 5
- Cilantro, chopped- 3 stalks 0r 1/4 cup chopped
- Green chili, chopped- 1
For making curry:
- Oil- 1 tbsp
- Large Shrimp, deveined tail on- 15
- Onion, chopped small- 1
- Garlic, minced- 3 cloves
- Salt- to taste
- Green pepper, diced- 1
- Turmeric powder- 2 pinches
- Chill powder- 1/4 tsp
- Tamarind paste- small gooseberry sized soaked in 3 tbsp warm water
- Lemon grass- 1 stalk only the white part
- Water- 1 cup
- Coconut milk, thick- 1/2 cup
Instruction
- In a blender, grind the above mentioned “to make a paste” ingredients till it’s smooth.
- Devein and clean the shrimp under running water, if possible keep the tail.
- Heat a large pan and add oil, add minced garlic, fry it till it starts to turn golden in color.
- Add the chopped onion, salt and saute for a while.
- Add the ground paste and cook for a few minutes.
- Add green pepper, turmeric powder and chili powder, combine well.
- If you are using lemon grass add that too.
- Now, pour the soaked tamarind juice without any seeds in it.
- Add water, let it come to a boil.
- Add the shrimp and cook covered till shrimp gets cooked well.
- Open the lid and let the curry gets thickened.
- Add coconut milk and heat for some more time.
- Serve hot with rice or enjoy as a soup.
- You could adjust the spice level by adding more of coconut milk or by not adding chili powder.
Tips:
- Vegetarians can add veggies like diced carrots, green pepper, red pepper, beans etc.
- Garlic- 5 cloves
- Ginger, fresh- 2 inch slice
- Cloves, whole- 4
- Cinnamon, whole- 2 inch slice
- Whole pepper corns- 5
- Cilantro, chopped- 3 stalks 0r ¼ cup chopped
- Green chili, chopped- 1
- Oil- 1 tbsp
- Large Shrimp, deveined tail on- 15
- Onion, chopped small- 1
- Garlic, minced- 3 cloves
- Salt- to taste
- Green pepper, diced- 1
- Turmeric powder- 2 pinches
- Chill powder- ¼ tsp
- Tamarind paste- small gooseberry sized soaked in 3 tbsp warm water
- Lemon grass, dried (optional)- 1 stalk only the white part
- Water- 1 cup
- Coconut milk, thick- ½ cup
- In a blender, grind the above mentioned "to make a paste" ingredients till it's smooth.
- Devein and clean the shrimp under running water, if possible keep the tail.
- Heat a large pan and add oil, add minced garlic, fry it till it starts to turn golden in color.
- Add the chopped onion, salt and saute for a while.
- Add the ground paste and cook for a few minutes.
- Add green pepper, turmeric powder and chili powder, combine well.
- If you are using lemon grass add that too.
- Now, pour the soaked tamarind juice without any seeds in it.
- Add water, let it come to a boil.
- Add the shrimp and cook covered till shrimp gets cooked well.
- Open the lid and let the curry gets thickened.
- Add coconut milk and heat for some more time.
- Serve hot with rice or enjoy as a soup.
- You could adjust the spice level by adding more of coconut milk or by not adding chili powder.
