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Vietnamese Shrimp Curry|My Global Cuisine
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5 from 1 vote

Vietnamese Shrimp Curry

Course: Entree
Cuisine: Vietnamese
Author: My Global Cuisine (Adapted from Helen Le)

Ingredients

  • 1 1/2 pound extra-large shrimp or prawns deveined and cleaned, tails on
  • 4 tablespoons vegetable oil
  • 1 lemongrass stalk cut into 3 inches pieces slightly bruised
  • 1 teaspoon lemongrass minced
  • 1 pound Asian pumpkin or sweet potatoes peeled and cubed
  • 7 ladyfingers okra cut the ends and then into one-inch pieces
  • 1 small yellow onion sliced
  • 1 shallot minced
  • 1 teaspoon minced garlic
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • 1 tablespoon tomato paste
  • 1 can coconut milk
  • 1 cup water
  • 1/2 cup vegetable or prawn stock
  • 1 teaspoon salt
  • 2 teaspoon sugar
  • 1 tablespoon of chopped cilantro for garnishing Optional

Instructions

  • Season the shrimp with 1 tablespoon of fish or vegetable stock. Add some salt and pepper to it. Set aside.
  • Bring a wok or large saucepan to a medium heat. Add 2 tablespoons of oil. Add the bruised lemongrass and stir-fry for about 30 seconds to bring out the aroma. Add the remaining minced lemongrass, shallots, and garlic. Fry gently for about 18 seconds.
  • Add curry powder, turmeric powder stir together. Add tomato paste. Stir. Add coconut milk, water, stock, stir and bring to a boil. Add salt and sugar. Stir. Add pumpkin and onion and cook for 3 minutes. Add Shrimp and okra and cook for 3-4 minutes.
  • Transfer curry to a serving bowl. Garnish with chopped cilantro. Serve with steamed jasmine rice.
  • Enjoy!