This is a basic fisherman's curry from
the southern coast for Vietnam. Simple and quick to make, it would usually
be eaten from a communal bowl, or from the wok itself, and served with
noodles, rice or chunks of baguette to mop up the deliciously fragrant,
creamy sauce. Other popular combinations include shrimps with butternut
squash, pumpkin or winter melon.
Raw tiger shrimps, shelled and cleaned
Sesame or groundnut (peanut) oil
Red onion, roughly chopped
Garlic, roughly chopped
Green or red Thai chilies, seeded and roughly chopped
Cauliflower, broken into bite-size florets
Star anise, pan-roasted and ground
Fenugreek, pan-roasted and ground
Fresh coriander (cilantro), stalks removed, leaves chopped, for garnishing
Ground black pepper
In a bowl, toss the shrimps in the lime
juice and set aside.
Heat a wok or heavy pan and add the oil.
Stir in the onion, garlic and chilies. As
they begin to brown, add the cauliflower, moving it around the wok for
Toss in the sugar and spices. Add the
coconut milk, stirring to make sure it is thoroughly combined.
Reduce the heat and simmer for 10-15
minutes, or until the liquid has reduced and thickened a little.
Gently add the shrimps and lime juice and
cook for 1-2 minutes, or until the shrimps turn opaque.
Season to taste, and sprinkle with fresh