Ingredients Jump to Instructions ↓

  1. Curry Sauce

  2. 3 tablespoons 45ml Vegetable oil

  3. 2 tablespoons 30ml Minced shallots

  4. 2 teaspoons 10ml Minced lemongrass

  5. 1 teaspoon 5ml Minced garlic

  6. 2 tablespoons 30ml Curry powder

  7. 1 Coconut milk - (14 oz)

  8. 1 tablespoon 15ml Ground coriander

  9. 1 1/2 teaspoons 7 1/2ml Sugar

  10. 1 teaspoon 5ml Fish sauce

  11. 1 teaspoon 5ml Lime juice

  12. 1 teaspoon 5ml Tamarind paste

  13. 1/2 teaspoon 2 1/2ml Salt

  14. 2 Whole cloves

  15. For The Shrimp

  16. 20 Colossal shrimp - (abt 2 lbs)

  17. Salt - to taste

  18. Freshly-ground black pepper - to taste

  19. Vegetable oil - for brushing shrimp

  20. 2 tablespoons 30ml Coarsely-chopped basil

  21. Cilantro sprigs

Instructions Jump to Ingredients ↑

  1. To make Curry Sauce: Heat oil in medium saucepan over high heat. Add shallots, lemongrass, and garlic; saute for 2 to 3 minutes. Add curry powder and saute for 2 minutes longer. Add coconut milk, coriander, sugar, fish sauce, lime juice, tamarind paste, salt, and cloves. Bring to a boil; reduce heat and simmer for 5 minutes or until thickened. Reserve.

  2. Season shrimp with salt and pepper. Lightly brush shrimp with oil and place in center of cooking grate. Grill 4 to 8 minutes until shrimp turn pink and opaque in thickest part, turning once halfway through grilling time.

  3. To serve, spoon some sauce on serving platter. Arrange shrimp on sauce and sprinkle with the basil and cilantro. Serve with remaining sauce.

  4. This recipe yields 4 servings.

  5. Wine Recommendation: You don't find many grapevines where curry is prevalent, so you'll need a really round and flexible white here; try a Pinot Blanc with mature fruit and full body.

  6. Beer Recommendation: This sweet and spicy kaleidoscope of flavors is best supported by a clean, light Pilsener.


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