Balinese Shrimp Curry – Sybaritica

This Balinese Shrimp Curry pairs Shrimp with tender Cauliflower florets and Spinach in a very rich and aromatically spiced Coconut Milk base.

• 1 lb. medium Shrimp
• 4 cups Baby Spinach leaves
• 2 cups Cauliflower florets
• ½ cup finely chopped Onion
• 2 cups Thick Coconut Milk
• 1 tbsp. Coriander Seed
• 1 tsp. Fennel Seed
• 1 ½ tsp. Turmeric
• 1/3 tsp. Cardamom powder
• 1 tsp. Salt
• 1 tsp. Ginger Paste
• 1 tsp. Garlic Paste
• 3 tbsp. Chili Paste
• 3 tbsp. Butter

• Grind together the Coriander and Fennel Seeds and blend with the Turmeric, Cardamom powder and Salt.
• Blanche the Spinach, squeeze dry, and chop coarsely.
• Fry the Onion in Butter over medium heat until translucent and stir in the dry spice blend, along with the Ginger and Garlic pastes.
• Add the Coconut Milk and Cauliflower and simmer until the Cauliflower is tender.
• Add the Shrimp and the Chili Paste and cook a little longer until the Shrimp are pink.
• Stir in the Spinach, heat through, and transfer to a dish for service.