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Prepare the Paste

  • Ginger, fresh, 1-inch, skin removed 1 piece
  • Garlic head, peeled 1 each
  • Tomato, ripe 1 each

Prepare the Sauce

  • Vegetable oil 0.3 cup
  • Yellow Onions, small dice 1.5 lbs
  • Coriander, ground 1 Tbsp
  • Cumin powder 1 Tbsp
  • Garam Masala 1 Tbsp
  • Salt, as needed
  • Chilles, green, mild, sliced finely 10 each
  • Kaffir lime leaves 10 each
  • Black pepper, ground 2 Tbsp
  • Turmeric, ground 1 Tbsp
  • Chili powder 1 Tbsp

Prepare the Shrimp

  • Shrimp, large (16/20) 3.5 lbs
  • Vegetable oil 0.5 cup

Garnish and Serve

  • Lime zest
  • Lemons, cut into wedges 3 each
  1. Prepare the Paste

    • Put garlic, ginger and tomato in a food processor and process into a paste.

  2. Prepare the Sauce

    • In a pan, fry the onions and chilles in the oil for 5 minutes until golden brown.
    • Add remaining sauce ingredients, except for the paste. Stir fry for 1 minute.
    • Add the paste and cook a minute more. Taste and adjust seasoning. Cover and refrigerate.
  3. Prepare the Shrimp

    • Each portion will be about 8 shrimp (about 5 oz). Fry each portion of shrimp in 2 tsp oil until ¾ done, add ½ cup of the curry sauce and cook for further 2 minutes, stir well.

  4. Garnish and Serve

    • Garnish with lemon wedges and lime zest.

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