Vietnamese Recipes & Cuisines (Seafood)

Shrimp Curry with Coconut and Caramel Sauce Recipe

Ingredients : Serves 4

45 ml

15 ml

125 g

25 ml

30 ml


2 cloves

4 cm

2 stalks

10 ml

1-2 medium sized

45 ml

1 small bunch

600 ml

1/4 teaspoon

1/4 teaspoon

Indian curry powder or garam masala

Ground turmeric

Shrimps (medium sized)

Raw cane sugar

Sesame oil

Shallots, chopped

Garlic, chopped

Galangal, peeled and chopped

Lemon grass, chopped

Chili paste or dried chili flakes

Sweet potatoes, peeled and cubes

Nuoc cham

Fresh basil and coriander (cilantro), stalks removes

Can coconut milk


Ground black pepper

Method :
  • In a small bowl, mix together the curry powder or garam masala and the turmeric. Put the shrimps in a bowl and coat with half of the spice. Set aside.

  • To make the caramel sauce, heat the sugar in a small pan with 7.5 ml water, until the sugar dissolves and the syrup turns golden. Remove from the heat and set aside.

  • Heat a wok or wide heavy pan and add the oil. Stir-fry the shallots, garlic, galangal and lemon grass until they begin to smell fragrant. Stir in the rest of the turmeric and curry powder with the chili paste or chili flakes moving it around the wok for 2-3 minutes.

  • Add the sweet potatoes, then the nuoc mam, caramel sauce, coconut milk and 150 ml water. Stir well to combine the flavors.

  • Add in the shrimps. Bring the liquid to the boil, reduce the heat and cook for about 15 minutes or until the shrimps is tender.

  • Season with salt and pepper and stir half the basil and coriander through the curry.

  • Garnish with the remaining herbs.

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