Indonesian Shrimp Curry (Udang Kari)

For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language.

This creamy coconut curry matches the sweetness of the shrimps to give a stunning Indonesian dish.

Ingredients:

• 1 tbsp Vegetable oil
• 1 Medium onion
• 2 Cloves Garlic
• 1 tsp Turmeric
• ½ tsp Cumin
• 1 tsp Lemongrass
• 1 tsp Sambal oelek
• Small sliver of Shrimp paste
• Salt to taste
• 250ml Coconut milk
• 450g Shelled shrimps

Preparation:

1. Start by preparing the shrimps, removing the shells and deveining.
2. Heat the oil up in a saucepan and add the garlic and onions. Fry lightly before adding the turmeric, cumin and lemon grass.
3. Continue to stir the mixture over a medium heat and add the sambal, shrimp paste and salt.
4. Once the shrimp paste has been cooked through, add the coconut milk and bring the mixture to the boil, stirring.
5. Add the shrimps to the mixture and drop the heat to a low simmer. Continue to simmer the curry uncovered for 15-20 minutes.

Notes:

Don't forget to let shrimps defrost before using.

Additional Information:

Number of Portions:

4

Vegetarian:

No

Difficultly:

Easy

Cooking Time:

45 Min

Author:

WaiYeeHong

Viewed :

8543

Submitted on:

30 November 2011