recipe 
yields
Serves 6 to 8
1 tablespoon oil
1 round palm sugar
1 onion, diced
5 garlic cloves, minced
1 tablespoon minced ginger
1 lemongrass stalk
1½ teaspoons curry powder
1 teaspoon ground turmeric
1 teaspoon cumin
1 teaspoon coriander seed
1 can coconut milk
2 scallions, sliced into 2-inch pieces
Salt and pepper to taste
1 pound shrimp
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons cilantro leaves for garnish
Ingredients
steps
- In a medium pot, heat oil over medium and add palm sugar; cook until it is broken into small pieces and melted, about 5 to 7 minutes. Add onion, garlic, ginger, and lemongrass and sauté for 5 minutes.
- Add all spices (curry, turmeric, cumin, coriander) and cook for 2 minutes. Add coconut milk, ½ cup water, scallion, salt, and pepper; simmer for 20 minutes.
- Add shrimp and cook for 8 more minutes, then season with fish sauce and lime juice. Taste and adjust salt and pepper if needed. Transfer to a serving bowl and garnish with cilantro.
Date Published: 02.28.25
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Recipe Adapted from
Nikko Cagalanan of Kultura in Charleston, South Carolina
