Indonesian-Style Coconut Shrimp Curry with DIY Curry Paste
made with a food processor- Shrimp
- Cashews
- Soy
- Sulphites
- Wheat
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
- Triticale
An Indonesian-style brothy coconut curry stew with shrimp and vibrant veggies, made with an aromatic DIY curry paste. Inspired by "Sayur Lodeh," it's fragrant, comforting and packed full of bold, fresh flavours.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
1 unit(s)
Carrot
56 g
Green Cabbage, shredded
1 unit(s)
Shallot
1 unit(s)
Lemongrass
28 g
Cashews, chopped
(Contains: Cashews May be present: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)
1 unit(s)
Coconut Milk
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
4 g
Cumin-Turmeric Spice Blend
(May be present: Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
1 tbsp
Chili-Garlic Sauce
(May be present: Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
0.13 tbsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Remove and discard outer layer of lemongrass, then halve crosswise. Place lemongrass on a cutting board, then use the back of a spoon to forcefully hit lemongrass to crush it.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and half the lemongrass, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Snip a corner off of the shrimp package and drain liquid.
- Finely chop remaining lemongrass.
- Peel, then cut shallot into quarters.
- In a food processor, pulse together half the coconut milk, soy sauce, shallots, chopped lemongrass, ginger-garlic puree, chili-garlic sauce, Cumin-Turmeric Spice Blend and half the cashews for 1-2 min, until almost smooth. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil and carrots. Cook for 3-4 min, stirring occasionally, until carrots begin to soften.
- Add 1/2 tbsp (1 tbsp) oil, then DIY curry paste, cabbage, shrimp, remaining coconut milk, 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) sugar. Bring mixture to a boil.
- Once boiling, cook for 2-3 min, stirring occasionally, until curry thickens slightly and shrimp just turn pink.** Season with salt and pepper.
- Fluff rice with a fork and discard lemongrass. Stir remaining cashews into rice.
- Divide curry between bowls.
- Serve rice alongside in a separate bowl.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The homemade curry paste creates a smooth, creamy, and authentic flavour that many found restaurant-quality and delicious.
- Ease of prep: Quick to prepare, with customers enjoying the opportunity to try new ingredients and cooking techniques.
- Suggestions: Consider adding cornstarch to thicken the curry; some prefer more vegetables like extra cabbage or broccoli.
- Texture: The crunchy cashews add a pleasant layer to the soupy dish, complementing the rice well.
