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Balinese Shrimp Curry
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Balinese Shrimp Curry

This Balinese Shrimp Curry pairs Shrimp with tender Cauliflower florets and Spinach in a very rich and aromatically spiced Coconut Milk base.
Prep Time30 mins
Cook Time45 mins
Course: Main Dish
Cuisine: South-East Asian
Keyword: Cauliflower, Chili Paste, Coconut Milk, Shrimp, Spinach, Curry Spices
Servings: 4
Author: John Thompson

Ingredients

  • 1 lb. medium Shrimp
  • 4 cups Baby Spinach leaves
  • 2 cups Cauliflower florets
  • ½ cup finely chopped Onion
  • 2 cups Thick Coconut Milk
  • 1 tbsp. Coriander Seed
  • 1 tsp. Fennel Seed
  • 1 ½ tsp. Turmeric
  • 1/3 tsp. Cardamom powder
  • 1 tsp. Salt
  • 1 tsp. Ginger Paste
  • 1 tsp. Garlic Paste
  • 3 tbsp. Chili Paste
  • 3 tbsp. Butter

Instructions

  • Grind together the Coriander and Fennel Seeds and blend with the Turmeric, Cardamom powder and Salt.
  • Blanche the Spinach, squeeze dry, and chop coarsely.
  • Fry the Onion in Butter over medium heat until translucent and stir in the dry spice blend, along with the Ginger and Garlic pastes.
  • Add the Coconut Milk and Cauliflower and simmer until the Cauliflower is tender.
  • Add the Shrimp and the Chili Paste and cook a little longer until the Shrimp are pink.
  • Stir in the Spinach, heat through, and transfer to a dish for service.