Vietnamese Shrimp And Cauliflower Curry
From mystic_river1 15 years agoIngredients
- 1 lb raw tiger shrimp (jumbo shrimp), shelled and cleaned shopping list
- juice of 1 lime shopping list
- 1 tablespoon sesame or vegetable oil shopping list
- 1 red onion, roughly chopped shopping list
- 2 garlic cloves, roughly chopped shopping list
- 2 red chilies, seeded and chopped shopping list
- 1 cauliflower, broken into florets shopping list
- 1 teaspoon sugar shopping list
- 2 star anise, dry-fried and ground shopping list
- 2 teaspoon fenugreek, dry-fried and ground shopping list
- 2 cups coconut milk shopping list
- 1 bunch fresh coriander (cilantro), stalks removed, leaves chopped, to garnish shopping list
- salt and ground black pepper shopping list
How to make it
- 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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Yum - love everything in this! Joy Marie, what are you doing up as late as me??
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