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.
