This curry was inspired primarily by a dish I recently had the pleasure of eating in an Asian-fusion restaurant. It was sweet, salty and spicy, but not so spicy that I couldn't enjoy it...
The stars of the show: shrimps -
and mangoes -
1 tablespoon each canola oil and "lite" butter
a large piece of ginger, sliced thinly and pounded
4 large cloves of garlic, smashed
1 medium onion, sliced thinly
3 stalks lemongrass, trimmed, sliced into 2-inch pieces
2 fresh green finger chillies, sliced diagonally
3 fresh red finger chillies, sliced diagonally
1 tablespoon premium fish sauce
2 tablespoon garam masala (or curry) powder
2 cups coconut milk
juice of 1 large calamansi (or lime)
a large pinch of sea salt or to taste
500 grams shrimps, cleaned and trimmed
2 small tomatoes, diced
small bunch of purple basil
3 to 4 small stalks of wansoy (coriander)
Heat the oil and butter together until butter melts. Saute the ginger until lightly browned. Add onions and garlic; stir fry until fragrant. Add lemongrass, chillies, fish sauce and garam masala powder. Stir fry a couple of minutes until fragrant. Stir in the coconut milk and calamansi juice. Season with salt as preferred. Simmer for 2 minutes or so before adding the shrimps and tomatoes. Bring to a gentle simmer, stirring occasionally. Adjust seasoning, if necessary. Once the shrimps are cooked, toss in the basil leaves and wansoy. Garnish with a sprig of purple basil.
Hubby's verdict? Very good, he says!!! Perfect as rice topping! (I'm thinking it is good with flat breads too!)
PS - someone suggested to me that to have "more" flavor, the ginger and garlic need to be pounded to bring the juices out.