This recipe serves 2, with rice.
Chop the onions, heat the oil and fry the onions. Meanwhile peel the garlic and ginger; deseed the chillies. Blitz the garlic, ginger, fresh coriander, lime and orange zest in a blender (add a dash of juice of you need some liquid to blend the mixture).
When the onions are cooked, add a little more oil if there is none left in the pan; heat it and fry the ground coriander and cumin for a few seconds until the aroma arises.
If the shrimps are raw, add to the pan now and stir until pink, then remove from the pan and reserve. If the shrimps are already cooked, you wil not be adding them until just before you are ready to serve.
Add the spice paste from the blender and heat for a few minutes. Add the coconut milk, salt, orange juice, lime juice and soy sauce and bring to the simmer.
Pour the stock through a tea strainer into the pan. Boil until the desired consistency has been reached - Indonesian curries are meant to be much more liquid than Indian ones so there should be plenty of liquid. Check for seasoning - add the teaspoon of sugar if you think the lime juice has made the sauce too sharp.
Just before you are ready to serve, add the shrimp. Bubble for just a minute or so in the sauce - no more or they will become chewy.
Serve the shrimp curry in bowls with plain boiled or steamed Thai rice.
Chef's Tips
This is a deliciously fragrant curry that you can make as spicy as you like. You can use raw or ready-cooked shrimps.
