After watching an episode of Anthony Bordain in Burma he found this recipe for Burmese curry online. It's spicy as is, and he added jalapenos. It's really delicious and simple, and the spiciness could be adjusted. We liked it so much we served it New Year's Eve, doubling the recipe and using a pound each of large shrimp and mixed seafood, (both from Trader Joe's freezer). Guests were panting from the heat but they cleared their plates. We made the curry somewhat ahead of time, then reheated and added the seafood just before serving. The link is the original recipe using King Prawns and the following is Jacques' adaptation:
King Prawn (or Shrimp) and Tomato Curry.
This recipe for king prawn and tomato curry is typical of Burmeses curries in that it's simple, delicate and soft in flavour.
Ingredients
1 lb. peeled shrimp or mixed seafood
2 large shallots, chopped
1 head garlic cloves, peeled and chopped
4 cm ginger, peeled, chopped
1 tsp. dried red chile flakes (or to taste
3 tbsp peanut oil
2 tsp turmeric powder
1 tbsp red curry paste
4 ripe tomatoes, sliced
2 or 3 jalapeno chiles, chopped (optional)
Chopped cilantro, to garnish
Steamed rice
Marinade
pinch of turmeric powder
pinch of salt
2 tsp fish sauce
Instructions
Place the prawns in a bowl. Add the turmeric, salt and fish sauce. Refrigerate while preparing the curry
In a food processor, grind the shallots, garlic, ginger and chile to a course paste.
Heat peanut oil in a wok or saucepan. Add the paste and turmeric powder. Sauté over low heat for 15 minutes until slightly caramelized. Add the curry paste. Cook for a further 10 minutes.
Add the tomatoes and the jalapenos, if using them, with a dash of water. Cook for 10 minutes or until the sauce thickens.
Add the marinated shrimp and cook for 2-3 minutes, stirring, until just done.
Garnish with the cilantro and serve with rice.
http://www.sbs.com.au/food/recipes/king-prawn-and-tomato-curry
King Prawn (or Shrimp) and Tomato Curry.
This recipe for king prawn and tomato curry is typical of Burmeses curries in that it's simple, delicate and soft in flavour.
Ingredients
1 lb. peeled shrimp or mixed seafood
2 large shallots, chopped
1 head garlic cloves, peeled and chopped
4 cm ginger, peeled, chopped
1 tsp. dried red chile flakes (or to taste
3 tbsp peanut oil
2 tsp turmeric powder
1 tbsp red curry paste
4 ripe tomatoes, sliced
2 or 3 jalapeno chiles, chopped (optional)
Chopped cilantro, to garnish
Steamed rice
Marinade
pinch of turmeric powder
pinch of salt
2 tsp fish sauce
Instructions
Place the prawns in a bowl. Add the turmeric, salt and fish sauce. Refrigerate while preparing the curry
In a food processor, grind the shallots, garlic, ginger and chile to a course paste.
Heat peanut oil in a wok or saucepan. Add the paste and turmeric powder. Sauté over low heat for 15 minutes until slightly caramelized. Add the curry paste. Cook for a further 10 minutes.
Add the tomatoes and the jalapenos, if using them, with a dash of water. Cook for 10 minutes or until the sauce thickens.
Add the marinated shrimp and cook for 2-3 minutes, stirring, until just done.
Garnish with the cilantro and serve with rice.
http://www.sbs.com.au/food/recipes/king-prawn-and-tomato-curry