Ingredients
The following ingredients have 4 Servings
- 3 tbsp vegetable oil
- 1½ cup coconut milk ((360ml))
- 6 Kaffir lime leaves
- 3 pieces asam gelugor ((3 tbsp lime juice))
- 1 pie pumpkin ((peeled, seeds removed, and cubed) (2½ lbs / 1.12kg))
- 8 oz shrimp ((peeled and deveined) (225g))
- Salt (to taste)
- 5 red chilies ((cut into small pieces))
- 6 shallots (or 1 medium sized onion (peeled, and cut into small pieces))
- 1 stalk lemongrass ((sliced bottom third into rings))
- 1½ in galangal (or ginger root)
- 3 cloves garlic ((peeled, and halved))
- ¾ tsp ground turmeric
Instruction
- Blend spice paste ingredients in a blender or food processor with 2 tablespoons of water until fine.
- Heat vegetable oil in a pot and stir fry ground spice paste until fragrant, about 5 minutes.
- Add coconut milk, kaffir lime leaves, and asam gelugor (if using).
- When sauce comes to a boil, season with salt to taste. Reduce heat to medium low and allow sauce to simmer for 10 minutes.
- Add cubed pumpkin and continue to simmer for another 5 minutes, until pumpkin is tender but not mushy.
- Add shrimp and cook for another 3 minutes.
- If you did not use asam gelugor, stir in lime juice now. Turn off heat and allow curry to sit for 15 minutes before serving.
