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Nyonya Shrimp Curry

Nyonya Shrimp Curry

If you use cooked shrimp, don’t let them poach more than a minute or two, just enough to heat them through.


  • 1 lb peeled shrimp
  • ½ cup lime or lemon juice
  • 1 tsp salt
  • 1 tsp pepper
  • 4 Tbsp coconut oil
  • 6 shallots, sliced
  • Fresh hot chile to taste
  • 1 Tbsp galangal or ginger, grated
  • 1 tsp turmeric, ground
  • 2 cup coconut milk
  • ½ tsp cumin, ground
  • ½ tsp fennel seed, ground
  • ½ tsp coriander seed, ground
  • kaffir lime leaves or lime zest
  • 2 medium onions, sliced into sixths
  • 2 tomatoes, sliced into sixths


  1. 1

    Rinse shrimp, drain well and place in a bowl with lime, salt and pepper, 

  2. 2

    Pour oil into a pot on low heat and gently cook shallots, chile, galangal and turmeric for 10-15 minutes until melting. 

  3. 3

    Add coconut milk, cumin, fennel, coriander, lime leaves and onion segments. Bring to a boil and simmer for 10 minutes. 

  4. 4

    Incorporate shrimp and their marinade, then tomatoes. Simmer 5 minutes, until the shrimp is cooked.

A variation of the Chicken Yassa from The Spice Trekkers Cook at Home