How to Make Indian Shrimp Curry Asian Cooking Recipe Cuisine

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India Shrimp Curry


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
Recipe makes for 4 Servings

 1 tbsp vegetable oil

 1 tsp chili powder

 1 tbsp ground sweet paprika

 1/2 tsp ground turmeric

 3 cloves garlic, finely chopped

 2 tsp peeled and grated fresh ginger

 1 tbsp ground coriander

 1 tsp ground cumin

 2 tsp packed brown sugar

 1 1/4 cups water

 1 3/4 coconut milk

 1 tsp sea salt

 2 tbsp tamarind paste

 1.5 lb jumbo shrimp, shelled and deveined, tails intact

Directions:

 In a wok or large skillet, heat oil over medium heat and stir-fry chili powder, paprika, turmeric, garlic, ginger, coriander and cumin until fragrant, about 30 seconds.

 Stir in brown sugar and water. Bring to a boil, reduce heat to low and simmer for 5 minutes. Add coconut milk, salt, tamarind paste and shrimp.
Stir over medium heat until shrimp turn pink, 4-5 minutes. Remove from heat. Spoon into serving dishes and serve with rice.

Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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