Ingredients Jump to Instructions ↓

  1. 2 tablespoons ground turmeric

  2. 1 tablespoon crushed dried chiles

  3. 1 tablespoon cumin seeds

  4. 1/2 tablespoon coriander seeds

  5. 1/2 tablespoon ground cloves

  6. 1/2 tablespoon ground ginger

  7. 1/2 tablespoon garlic powder

  8. 1/2 teaspoon yellow mustard seeds

  9. 1/2 teaspoon ground black pepper

  10. 1/2 teaspoon ground allspice

  11. 1/8 teaspoon ground cinnamon

  12. 2 pounds peeled and deveined shrimp

  13. 2 teaspoons salt

  14. 1/4 cup vegetable oil

  15. 2 cups chopped onion

  16. 1 tablespoon minced garlic

  17. 2 teaspoons minced fresh ginger

  18. 2 sprigs fresh thyme

  19. 2 to 4 Thai chiles, stemmed, seeded, and finely chopped

  20. 2 cups chicken broth

  21. 1 can unsweetened coconut milk

  22. 1/2 cup diced peeled and seeded tomatoes

  23. 1 tablespoon light brown sugar

  24. 2 teaspoons fish sauce

  25. 2 tablespoons finely chopped fresh cilantro leaves

  26. Cooked basmati or jasmine rice , for serving

Instructions Jump to Ingredients ↑

  1. In a medium skillet or saute pan combine the turmeric , chiles, cumin seeds, coriander seeds, cloves, ginger, garlic powder, mustard seeds, pepper, allspice , and cinnamon and cook, shaking the pan frequently, until spices are fragrant and just beginning to smoke. Remove from the heat, transfer to a shallow plate and allow to cool completely. Transfer to a coffee grinder or spice mill and process until very finely ground. Reserve 6 tablespoons of the spice mixture separately and transfer the remainder to an airtight container and save for another purpose.

  2. In a mixing bowl combine the shrimp, 2 tablespoons of the curry powder, 1 teaspoon of the salt and 2 tablespoons of the vegetable oil and set aside, covered, for 20 minutes.

  3. In a large Dutch oven , heat the remaining 2 tablespoons vegetable oil, and, when hot, add the shrimp and cook, turning occasionally, until golden brown on both sides, 2 to 3 minutes. Using a slotted spoon, transfer to a platter or heatproof bowl and set aside. Add the onion, garlic, ginger, thyme, Thai chiles and remaining 4 tablespoons curry powder and cook, stirring, until the vegetables are soft, about 4 minutes. Add the chicken broth, coconut milk , tomatoes, and brown sugar and bring to a simmer. Add the remaining teaspoon of salt, and cook, stirring occasionally, until the sauce has reduced enough to coat the back of a spoon, about 45 minutes. Stir in the shrimp, fish sauce , and cilantro and adjust seasoning, if necessary.

  4. Serve the shrimp and sauce ladled into the center of shallow wide-rimmed bowls, garnished with hot cooked basmati rice


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