There are some tricks on cooking this shrimp yellow curry. the spices blend has to be sautéed until well-cooked in order to release its fragrant. it also has to be cooked in medium-high heat to prevent shrimp from becoming tough.
10 stinky beans seeds,halved
2 salam (indonesian bay)leaves
1 cm ginger,crushed
3 lime leaves, midribs removed
1 lemongrass, crushed
1 large red chili pepper,sliced diagonally, deseeded
1 large green chili pepper,sliced diagonally, deseeded
1 (130 grams) red tomato,cut into pieces
2½ tablespoons brown sugar
1,000 ml coconut milkfrom 1 coconut
3 tablespoons cooking oilfor sautéing
ground spices blend:
3 cloves garlic
5 cloves shallot
2 candlenuts, toasted
1 teaspoon coriander seeds
¼ teaspoon white pepper powder
1 cm turmeric,toasted
2 curly red chili peppers
1 cm galangal
2 cardamoms
¼ teaspoon cumin
1. Marinate shrimp with 1 teaspoon lime juice and ½ teaspoon salt. Let it set for 15 minutes.
2. Sauté ground spices blend, salam leaves, ginger, lime leaves, and lemongrass until fragrant. Add large red chili pepper, large green chili pepper, tomato, and stinky beans seeds. Stir it until softened.
3. Add in shrimp. Cook until it changes color. Add salt, brown sugar, and coconut milk. Cook it until all ingredients are well-cooked. Remove it from heat.
4. Shrimp Yellow Curry is ready to serve.
