Ingredients
- 1 1/2 pounds medium shrimp
- 1 small yellow onion, quartered
- 1/2 fresh lemon
- 1 bay leaf
- 5 cups water
- Salt
- 2 to 3 tablespoons Masamam Curry Paste, recipe follows
- 2 tablespoons vegetable oil
- 1/4 cup minced onions
- 1 roasted red pepper, small diced
- 1/2 teaspoon chopped garlic
- 2 tablespoons coconut milk
- 2 tablespoons chiffonade fresh Thai basil leaves
Directions
Peel the shrimp, reserving the heads and shells. Refrigerate the shrimp until ready to use. In a saucepan, over medium heat, combine the reserved heads and shells, onions, lemons, bay leaf and water. Season with salt. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 30 minutes. Strain and set aside. Season the shrimp with salt. Toss the shrimp with the curry paste. In a saucepan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt. Saute for 2 minutes. Add the peppers, garlic and seasoned shrimp. Saute for 2 minutes. Add the reserved shrimp stock. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Stir in the coconut milk. Adjust the seasonings. Remove from the heat and stir in the basil. Ladle into serving bowls and serve.
- MASAMAM CURRY
- Recipe adapted from Adriana's Spice Caravan: Storey Communications, Inc. 1997
- 2 fresh lemon grass stalks
- 12 small dried red chili peppers, seeded
- 1 (1-inch) piece fresh galangal, chopped or 4 slices dried
- 2 red onions, chopped
- 12 garlic cloves
- 2 tablespoons coriander seeds
- 1 tablespoon cardamom seeds
- 2 teaspoons cumin seeds
- 1/2 cinnamon stick
- 1 teaspoon cloves
- 1 teaspoon ground mace
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon whole black peppercorns
- 1 teaspoon shrimp paste
- 4 bay leaves
Remove and discard the outer leaves and upper half of the lemon grass stalks, and chop the bottom half into 1-inch pieces. Soak all the dried ingredients for 30 minutes, or until softened. Place all the ingredients in a food processor, and blend to a smooth paste. Add a little water if necessary to thin.
Yield: about 1 cup
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