Recipe

Vietnamese Shrimp And Cauliflower Curry Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 month, 4 weeks ago Adapted and slighly changed recipe from Asia on line. This is a basic fisherman's curry from the Southern Coast of Vietnam. This dish is simple to make and it is usually eaten from a communal bowl, or even from the wok itself. Served with noodles, ri... More Prep:20m Cook:20m Servings:4	Mystic_rive
	shrimp lime onion garlic chili fenugreek star anise coconut milk

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cooking

long grain rice

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Ingredients

1 lb raw tiger shrimp (jumbo shrimp), shelled and cleaned

Juice of 1 lime

1 tablespoon sesame or vegetable oil

1 red onion, roughly chopped

2 garlic cloves, roughly chopped

2 red chilies, seeded and chopped

1 cauliflower, broken into florets

1 teaspoon sugar

2 star anise, dry-fried and ground

2 teaspoon fenugreek, dry-fried and ground

2 cups coconut milk

1 bunch fresh coriander (cilantro), stalks removed, leaves chopped, to garnish

Salt and ground black pepper

Directions

In a bowl, toss the shrimps in the lime juice and set aside. Heat a wok or heavy pan and add the oil. Stir in the onion, garlic and chilies. As they brown, add the cauliflower. Stir-fry for 2-3 minutes.

Toss in the sugar and spices. Add the coconut milk, stirring to make sure it is thoroughly combined. Reduce the heat and simmer for 10-15 minutes, or until the liquid has reduced and thickened a little. Add the shrimps and lime juice and cook for 1-2 minutes, or until the shrimps turn opaque. Season to taste, and sprinkle with coriander. Serve hot with noodles or rice.

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