Malaysian Gluten-Free Brunch Delight: Coconut Shrimp Curry Over Fragrant Jasmine Rice (Kerabu Mangga Ikan Billis Sambal Udang)

Allergens

Shrimp, Fish

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup coconut milk
• 2 tbsp vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 cups tomatoes, chopped
• 1 cup green mango, thinly sliced
• 1/4 cup tamarind juice
• 1/4 cup fish sauce
• 2 tbsp palm sugar
• 1 tsp shrimp paste
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp cayenne pepper (optional)
• Salt to taste
• 1 cup jasmine rice, rinsed
• Fresh cilantro leaves for garnish

Instructions

1. Rinse the jasmine rice and cook according to package instructions. Set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant and translucent.
3. Stir in the turmeric powder, coriander powder, cumin powder, shrimp paste, and cayenne pepper (if using). Cook for 1 2 minutes until spices are well combined.
4. Add the tomatoes and green mango to the pot, stirring to combine with the spices. Cook for about 5 minutes, or until the tomatoes have softened.
5. Pour in the coconut milk and tamarind juice. Bring the mixture to a boil, then lower the heat and let it simmer for 10 12 minutes.
6. Season with salt to taste, adding more if necessary. If the curry is too thick, add a little water to achieve the desired consistency.
7. Add the shrimp to the pot and cook until they turn pink and are fully cooked, about 3 4 minutes.
8. Stir in the fish sauce and palm sugar. Cook for an additional 2 3 minutes.
9. Serve the coconut shrimp curry over a bed of jasmine rice, garnished with fresh cilantro leaves.

Chef’s Insight

The combination of coconut milk and tamarind juice creates a perfect balance of sweetness and acidity in this dish, while the spices add depth and warmth.

Notes

Feel free to adjust the spice level according to your preference.