Best 4 Malaysian Shrimp Curry Recipes

GREEN CURRY SHRIMP

Steps:

• Heat up a small pot on high heat and add the cooking oil. When it's heated, saute the green curry paste for 10 seconds before adding the water. Bring the water to boil and add the shrimps.
• As soon as the shrimps are cooked, add the coconut milk, fish sauce, palm sugar, zucchinis and red bell peppers. Cook for 1 minute, stir to mix well. Turn off the heat and add the chopped cilantro. Serve immediately.

MALAYSIAN SHRIMP CURRY

Steps:

• Finely grind the coriander, cumin, and peppercorns in a coffee or spice grinder; transfer to a bowl. Stir in the paprika, cayenne, and turmeric. Process the ginger, garlic, and 1/4 cup water in a food processor until smooth; stir into the spices.
• Heat the oil in a large Dutch oven over medium-high heat until hot but not smoking. Add the onion; cook, stirring often, until translucent, about 5 minutes. Add the spice paste; cook, stirring, 2 minutes. Add 1 1/4 cups water; bring to a simmer.
• Reduce heat to medium-low. Cover; simmer 10 minutes. Uncover. Stir in the coconut milk, salt, and tamarind. Simmer until thickened, about 30 minutes.
• Stir in the shrimp and basil, and simmer, stirring occasionally, until the shrimp are cooked through, about 8 minutes. Serve immediately over rice.

MALAYSIAN STIR-FRIED NOODLES WITH SHRIMP

Steps:

• Bring 3 or 4 quarts water to a boil in a large pot, add about a tablespoon of salt and the greens. Cook 30 seconds only, and immediately transfer to a bowl of ice water, using a slotted spoon or deep-fry skimmer. Drain, squeeze out water and chop coarsely. Set aside. Bring the water back to a boil, add the cabbage, blanch 30 seconds and transfer to the ice water. Drain and set aside.
• Bring the water back to a boil and add the noodles. Cook 2 minutes, drain, shake off excess water, toss with a tablespoon of the oil, and set aside.
• In a small bowl, mix together the soy sauce, salt, sugar, and the chile paste. Stir to dissolve the sugar and salt and set aside.
• Heat a wok or large, heavy nonstick skillet over medium-high heat and add the remaining oil and garlic and ginger. Cook, stirring, for about 30 seconds or until the garlic and ginger are fragrant. Add the tomatoes and increase heat slightly. Stir until the tomatoes begin to break down and stick to the pan, about 3 minutes. Add the shrimp and blanched greens and cabbage and cook, stirring, until the shrimp curl and turn pink, and the cabbage is crisp-tender, 4 to 5 minutes. Add the noodles and soy sauce mixture and stir together until the noodles are heated through and coated with the sauce. Add the bean sprouts and cilantro, toss together quickly and remove from the heat. Serve, with lime wedges on the side.

MALAYSIAN SHRIMP CURRY

Steps:

• For the spice paste: Using a food processor, blend all the ingredients until smooth, adding a little water if necessary. Transfer to a small bowl and set aside.
• For the curry: Rinse the shrimp in a colander and drain well.
• In a large skillet over medium heat, heat the oil. Add the spice paste, stirring, and cook until fragrant, 1 to 2 minutes. Add the onion and cook until softened, stirring often, about 7 to 10 minutes. (If the spice paste sticks, add a tablespoon or so of water.) Add the coconut milk, brown sugar and salt, increasing the heat to medium-high so that the mixture comes to a boil.
• Add the shrimp and lime juice and cook, stirring occasionally, until the shrimp is just cooked through, about 2 minutes. (If the shrimp appears to be cooking too fast, reduce to medium.) Serve hot, with sprinkled with more lime juice as needed.