Shrimp curry from Burma: Rivers of Flavor by Naomi Duguid

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Accompaniments: Red chile powder; Smoky napa stir-fry

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kduncan on February 23, 2021

    Easier shrimp curry. Very tomato based. As someone else has mentioned really need the lime juice to make it a more interesting dish.

  • kitchen_chick on March 02, 2019

    The recipes says lime is optional, but I think it's necessary - even if it's a squirt of bottled lime juice rather than fresh limes. Without the citrus element, the dish is rather bland.

  • sosayi on March 20, 2018

    Quick, easy and satisfying. I loved the flavor that the turmeric and shallots added to the sauce. To make my "I hate green flecks in things" three year old happy, I served the cilantro and chopped green chiles on the side, which had the added benefit of letting us have as much spice as we wanted. I liked bloominanglophile's serving notes and also served it with (brown jasmine) rice and the Mandalay Grated Carrot Salad.

  • Bloominanglophile on January 18, 2018

    A nice, lighter shrimp curry. Served with rice and the Mandalay Grated Carrot Salad.

  • Delys77 on April 08, 2013

    Pg. 136 This was very different from what I expected, but still very good. Essentially it is shrimp lightly cooked in a umami laden tomato sauce. I used crushed tomatoes and it yielded a slightly thicker result that that shown in the picture. That said the tomato sauce was very nice and the shrimp were perfectly cooked. I would repeat.

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