Spicy Shrimp Curry In Coconut Cream


Prep: 20 minutes | Cook: 40 mins | Yield: 6-8 servings


Ingredients

  • 1 ½ pounds large shrimp, deveined
  • 8 tablespoons (1 stick) unsalted butter, divided
  • 4 tablespoons olive oil, divided
  • 1 medium fresh ginger, cut into julienne
  • 1 medium onion, chopped
  • 5 cloves garlic, minced
  • ½ pound pork belly, thinly sliced
  • 2 ½ cups coconut cream
  • 1 cup low-sodium chicken stock
  • 1 ½ tablespoons fish sauce
  • ⅛ teaspoon curry powder
  • ½ teaspoon coriander
  • 1 teaspoon cayenne pepper
  • Âź teaspoon turmeric
  • 2 ½ tablespoons sugar, optional
  • 2 tablespoons anatto seeds, for coloring
  • 10 asparagus beans (sitaw), cut into 2-inch long
  • 3 cups skinned and chopped pumpkin (kalabasa)
  • Salt and black pepper to taste
  • 2 long green chilis, thinly sliced
  • 2 long red chilis, thinly sliced
  • 1 cup fresh basil leaves

Directions

Sprinkle shrimps with salt and pepper. Heat 6 tablespoons of the butter and 2 tablespoons of the olive oil in a large skillet over medium heat. Add the shrimps and fry for about 2-3 minutes each side, or until the shell becomes slightly golden brown. Remove from the pan and set aside.

In the same pan, add the the remaining butter and oil. Once hot, add ginger, garlic and onion and sautÊ for about 3 minutes. Add the pork and cook for 5 minutes. Add coconut cream, chicken stock, fish sauce, curry powder, coriander, cayenne, turmeric and sugar, and simmer for 10 minutes. In a medium strainer, place the anatto seeds and then drop the strainer into  the simmering pan. Let soak for 8 minutes, or until the color sauce becomes red and vibrant. Add the beans and pumpkin and cook for about 10-12 minutes, or until the pumpkin is fork tender. Adjust the seasoning with salt and pepper. Put back the shrimps into the pan, add the chili peppers and basil and simmer for another minute or two. Remove from heat and transfer to a serving plate.  Serve hot over steamed white rice. Enjoy!

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