Oh my. Oh my. Our first experience with an Indonesian dish was successful and completely satisfying! It's got a very unique and mild curry flavor. (See other Curry Recipes) It tastes special and expensive, if you know what I mean, but very quick and easy to fix. The original recipe calls for coriander powder but I used curry powder instead and it was heavenly. Simply fantastic! So if you haven't tried any Indonesian food and want to try it, try this wonderful curry dish! You won't regret it.
Indonesian Chili Shrimp
Adapted from Ethnic Cuisine (with a slight change)
2 tbsp peanut or sunflower oil (or use regular veg. oil)
2-4 cloves garlic, finely chopped
4 shallots or 1/2 onion, finely chopped (I didn't use any because my husband is deathly allergic to it... or maybe he just hates it, it's one of those reasons..)
3 fresh red chilies, seeded and thinly sliced
1-inch/2.5cm piece fresh gingerroot, finely chopped
1 lb large raw shrimp (or prawns), peeled and deveined
2/3 cup canned coconut milk (lite if desired)
1 tsp ground coriander or curry powder
1/4 cup chopped fresh cilantro
cooked Jasmine rice
1. Heat the oil in a preheated wok or large, heavy-bottom skillet over medium heat. Add the garlic, shallots (or onion), chilies, and ginger and stir-fry for 4-5 minutes, or until the shallots (or onion) are slightly softened. Add the raw shrimp (or prawns) and stir-fry for an additional 3-5 minutes, or until the shrimp have turned pink.
2. Add the coconut milk and stir in the cooked shrimp together with the ground coriander (or curry powder) and fresh cilantro. Season to taste with salt and bring to a boil. Reduce the heat and simmer gently for 5 minutes, or until heated through.
3. Serve immediately with rice. And Enjoy!!