This yellow, mild curry is a great way to mix up monotonous meal plans. A little spice and creamy coconut milk do the trick for a show-stoppingly good meal.
| Servings | Prep Time |
| 4 people | 20 minutes |
| Cook Time |
| 20 minutes |
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This yellow, mild curry is a great way to mix up monotonous meal plans. A little spice and creamy coconut milk do the trick for a show-stoppingly good meal.
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Ingredients
- Rempah
- 15 ounces coconut milk
- 1/2 cup water
- 1/2 head green cabbage , thinly sliced
- 3 cups mushrooms , sliced
- 3 cups long beans trimmed and cut into small pieces.
- 2 carrots , sliced
- 16 shrimp
- vegetable oil
Servings: people
Units:
Instructions
- Add rempah to hot vegetable oil in a large pan and cook for about 5 minutes, or until fragrant and slightly browned.
- Add one beautiful, thick can of coconut milk and a little water to thin things out.
- Let simmer for about 10 minutes. Meanwhile, chop your veggies.
- Just before all the veggies are cooked how you like them, add shrimp to the curry and cover with a lid. They’ll steam in just a few minutes.
- They are done when the shrimp turn pink and opaque all the way through. Don’t overcook shrimp because they become rubbery.
- Enjoy immediately with lontong.
Recipe Notes
Homemade Rempah Curry Spice Mix is fantastic in this dish.
Green beans may be substituted for long beans.
Serve with Lontong or other rice dish.