Dive into the vibrant flavors of Thailand with this incredibly fresh and flavorful shrimp curry. This recipe isn't your average curry; it features a surprising yet delightful ingredient – watermelon rind! Don't let that throw you off; this often-discarded part of the watermelon adds a unique sweetness and subtle texture that perfectly complements the succulent shrimp and fragrant spices. Imagine tender shrimp swimming in a creamy, coconut milk-based sauce, infused with the aromatic warmth of lemongrass, galangal, and chilies. The subtle sweetness of the watermelon rind balances the spice beautifully, creating a truly unforgettable culinary experience.
This recipe is surprisingly easy to follow, even for novice cooks. We'll guide you through each step, from preparing the watermelon rind to expertly blending the curry paste. Ready to embark on a culinary adventure and discover the magic of this unique and delicious Thai dish? Let's get started with the step-by-step instructions below.
Tools Needed
- Knife
- Spoon
- Mortar and pestle
- Pot
Ingredients
- Pumpkin
- Watermelon rind
- Watermelon flesh
- Baby corn
- Mushrooms (original and shimeji)
- Fresh shrimp
- Dried fish (silver barb)
- Basil leaves
- Shallots
- Chili peppers
- Galangal: 2 tablespoons
- Shrimp paste: 1 tablespoon
- Black pepper
- White pepper: 1 tablespoon
- Fish sauce
- Sugar
- Water
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Prepare the pumpkin by cutting and washing it into bite-sized pieces.
- Peel the watermelon rind, remove the hard shell, and cut it into bite-sized pieces. Scrape off the red watermelon flesh and set aside.
- Prepare the mushrooms.
- Clean the shrimp, remove the shells, and straighten out the back line.
- Pound the dried fish into a fine powder.
- Pound together shallots, chilies, galangal, shrimp paste, black pepper, and white pepper until finely ground.
- Add the pounded dried fish to the curry paste and mix well.
Step 2. Cook the Curry
- In a pot, add water and the curry paste. Bring to a boil.
- Add the shrimp, pumpkin, watermelon rind, and mushrooms to the boiling curry. Cover and cook until the vegetables are tender.
Step 3. Season and Finish
- Season with fish sauce and sugar to taste.
- Add basil leaves, stir, and cook until wilted.
Step 4. Serve
- Turn off the heat and serve.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Don't throw away the watermelon rind! It can be used to make this delicious curry.
- Adjust the amount of chili peppers to your preference.
- You can substitute coconut sugar for regular sugar.
Nutrition
- Calories: approximately 450-550
- Fat: 15-25g
- Carbs: 50-65g
- Protein: 25-35g
FAQs
1. Can I substitute the watermelon rind?
While watermelon rind adds a unique sweetness, you can omit it or substitute with an equal amount of finely diced zucchini or green apple for a similar textural element.
2. What kind of shrimp should I use?
Use fresh, raw shrimp that have been peeled and deveined. Medium or large shrimp work best. Frozen shrimp can be used, but make sure to thaw them completely and pat them dry before cooking.
3. Can I adjust the spiciness?
Absolutely! Adjust the amount of chili in the curry paste to control the heat level. Start with less and add more to taste, as the heat can build over time.
This Fresh Shrimp Curry with Watermelon Rind offers a unique and delicious twist on a classic Thai dish. The surprising addition of watermelon rind adds a delightful sweetness and unexpected depth of flavor that will leave you wanting more. Enjoy this vibrant and flavorful curry as a satisfying meal or share it with friends and family for a truly memorable culinary experience.