Recipes Ingredients Seafood Recipes Shrimp Recipes Malaysian Shrimp Curry Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 This shrimp curry over basmati rice incorporatesthe bright-yellow spice turmeric, as domany curries; coconut milk and tamarindgive it a distinctive flavor. Ingredients 2 teaspoons whole coriander seeds 1 teaspoon whole cumin seeds 8 whole black peppercorns 1 tablespoon paprika 1 teaspoon cayenne pepper ¼ teaspoon ground turmeric 1 piece (2 inches) peeled fresh ginger, sliced 6 garlic cloves, sliced 2 tablespoons vegetable oil 1 medium onion, very finely chopped 1 can (14 ounces) unsweetened coconut milk 1 ¼ teaspoons coarse salt 1 ½ teaspoons tamarind concentrate (or lemon juice) 1 ½ pounds large shrimp, peeled and deveined, tails left intact ½ cup fresh Thai or regular basil leaves 6 cups cooked basmati rice, for serving Directions Finely grind coriander, cumin, and peppercorns in a coffee or spice grinder; transfer to a bowl. Stir in paprika, cayenne, and turmeric. Process ginger, garlic, and 1/4 cup water in a food processor until smooth; stir into spices. Heat oil in a large Dutch oven over medium-high heat until hot but not smoking. Add onion; cook, stirring often, until translucent, about 5 minutes. Add spice paste; cook, stirring, 2 minutes. Add 1 1/4 cups water; bring to a simmer. Reduce heat to medium-low. Cover; simmer 10 minutes. Uncover. Stir in coconut milk, salt, and tamarind. Simmer until thickened, about 30 minutes. Stir in the shrimp and basil, and simmer, stirring occasionally, until shrimp are cooked through, about 8 minutes. Serve immediately over rice. Rate it Print