A Curry Retrospective: Coconut Curried Shrimp
I’m in love with this simple yet tasty dish. The main spice is a hand-blended curry paste made from shallots, lemongrass, garlic, ginger, cumin, coriander, chili paste and curry powder. I was a little worried at first that it would be too spicy for my taste, but once mixed with the coconut milk, it becomes a pleasantly spicy undertone rather than an overtly predominant flavor.
Here is a link to the Recipe and Photo on ThingsAsian.