Tangy Burmese Shrimp Curry with Mustard Greens
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
1
Place shrimp in a bowl
Place shrimp in a bowl.
2
Add seasoning
Add lime juice, salt, and turmeric powder.
3
Marinate
Mix well and let marinate for 20 minutes.
Preparing the Curry Paste
1
Combine ingredients
In a food processor, combine garlic, shallots, ginger, and red chili.
2
Blend paste
Blend until smooth.
3
Set aside
Set aside the paste.
Cooking Process
1
Cooking the Curry Base
Heat oil in a pan. Add the curry paste and cook until aromatic.
Heat Guide: Medium heat; Timing: 5 minutes
2
Simmering the Curry
Stir in coconut milk, fish sauce, and sugar. Simmer gently.
Heat Guide: Low heat; Timing: 15 minutes
3
Adding the Shrimp
Add the marinated shrimp and cook until pink and opaque.
Plating & Serving
Tangy Burmese Shrimp Curry with Mustard Greens
Tangy Burmese Shrimp Curry with Mustard Greens
FaUtensils
Serving Suggestion
Place the cooked shrimp curry over a bed of steamed rice, then top with mustard greens for a colorful presentation.
Sauce Pairings
Lime wedges
For a touch of extra tang
Fish sauce
Served on the side for added saltiness
Garnishes & Accompaniments
Fresh coriander leavesSliced red chili
Perfect Sides
Jasmine rice
Roti bread