Tangy Burmese Shrimp Curry with Mustard Greens

Name: Tangy Burmese Shrimp Curry with Mustard Greens
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 lb (450g) shrimp; 1 tbsp lime juice; 1/4 tsp salt; 1/4 tsp turmeric powder; 3 cloves garlic; 2 shallots; 1-inch ginger; 1 red chili; 2 tbsp vegetable oil; 2 cups coconut milk; 1 tbsp fish sauce; 1/2 tsp sugar; 2 cups mustard greens; 1/2 cup water; 1 tbsp lime juice

A Zesty Fusion of Flavors

This vibrant Burmese-inspired shrimp curry is enhanced with the tanginess of lime and the bitterness of mustard greens for a unique, balanced flavor.

1 h 20 min
4
Intermediate

Ingredients

For the Shrimp

1 lb (450g) shrimp

peeled and deveined

1 tbsp lime juice

1/4 tsp salt

1/4 tsp turmeric powder

For the Curry Paste

3 cloves garlic

minced

2 shallots

minced

1-inch ginger

minced

1 red chili

chopped

For the Curry

2 tbsp vegetable oil

2 cups coconut milk

1 tbsp fish sauce

1/2 tsp sugar

For the Mustard Greens

2 cups mustard greens

chopped

1/2 cup water

1 tbsp lime juice

Preparation

Marinating the Shrimp

Place shrimp in a bowl

Place shrimp in a bowl.

Add seasoning

Add lime juice, salt, and turmeric powder.

Marinate

Mix well and let marinate for 20 minutes.

Preparing the Curry Paste

Combine ingredients

In a food processor, combine garlic, shallots, ginger, and red chili.

Blend paste

Blend until smooth.

Set aside

Set aside the paste.

Cooking Process

Cooking the Curry Base

Heat oil in a pan. Add the curry paste and cook until aromatic.

Heat Guide: Medium heat; Timing: 5 minutes

Simmering the Curry

Stir in coconut milk, fish sauce, and sugar. Simmer gently.

Heat Guide: Low heat; Timing: 15 minutes

Adding the Shrimp

Add the marinated shrimp and cook until pink and opaque.

Plating & Serving