Minangkabau Shrimp Curry – Sybaritica

This Minangkabau Shrimp Curry Recipe is Indonesian in spirt, and uses a spice paste called Sambal Terasi with Shrimp in a Coconut Milk base.

  • ¾ lb. medium Shrimp
  • 1 small Zucchini sliced obliquely
  • 1 small Onion sliced lengthwise into wedges
  • 2 Jalapenos sliced
  • ½ cup Red Bell Pepper cut into irregular chunks
  • 1 can Thick Coconut Milk
  • 1 ½ tbsp. minced Lemongrass
  • 1 ½ tbsp. Sambal Terasi
  • 1 tbsp. Turmeric
  • 1 tbsp. ground Coriander Seed
  • Salt
  • Toss the shrimp with the Turmeric and a pinch of salt and set aside for at least twenty minutes.
  • Toss the Zucchini slices with a teaspoon or two of oil and a pinch of salt, then grill just until light grill-marks appear and remove to a bowl.
  • Briefly stir-fry the shrimp in a little oil over medium heat and, when just cooked through, remove to the same bowl as the Zucchini.
  • Replenish the oil in the pan and fry the Lemongrass and ground Coriander until they release their aromas.
  • Add the Sambal Terasi and the Jalapeno, then continue cooking just until the Jalapenos are beginning to soften.
  • Add the Red pepper and Onion, stir-fry for a minute or so, then add back the Shrimp and the Zucchini.
  • Add the Coconut-milk, plus a little water, if necessary, cook until all is heated through and either serve immediately, or else chill overnight to blend flavors and reheat for service the following day.