Creamy Mustard Shrimp Recipe.
This week, we’ll teach you a homemade curry – something special, a unique flavor that you’ll periodically crave.
(I can’t go too long without eating spicy. I crave it like coffee!)
Today, the special ingredient is mustard!
Not the yellow mustard you pump on a dollar hot-dog. Rather, whole-grain mustard that’s dabbed on hand-made sausages.
Whole-grain mustard - when boiled with coconut milk – loses its sharp punch. That horse-radish taste is muted. And you’re left with a slightly vinegary taste – which works beautifully in curry.
Seafood works particularly well with vinegary flavors. So, we’ll be using shrimp today – get the big kind!
Cooking notes for Creamy Mustard Shrimp Curry.
This recipe will make enough curry for 2-3 servings!
Important: The curry will taste strange – and slightly off – if you sample it while it’s boiling. That’s because the food molecules are bouncing off each other.
Remember to give the curry about 5 minutes to rest at the end – that way, the flavor will settle down and taste delicious!
(This sampling-after-resting tip applies to any soups, stews or curries).
Save a few spoonful of coconut milk for garnish – it adds pockets of familiar sweetness – as well as breaking up the monotonous golden color.
Don’t use too much ginger - or else it will taste slightly bitter! Use a small piece – roughly the size of 1 garlic clove.
Use a garlic press to press both the garlic and ginger pieces. The resulting mash (as opposed to dicing) will incorporate better into the curry.
For mustard seeds, use either yellow or brown mustard seeds.
Garnish with cilantro at the end to give the curry a fresh herbal lift.
And of course, serve with hot rice!
Alrighty, I hope you guys enjoy this creamy mustard shrimp curry recipe.
For those who actually try, don’t be surprised if your family members ask for it again!
It’s always the strong, unique-tasting dishes that people crave over - and over!
Neighbors - one thing.
We love waking up and scrolling through picture of your dishes! If you made this recipe, tag us on IG!
And if you're cooking alone tonight, no worries! Listen to our latest podcast as you prep 😀
- 1 handful of Dapae Samgyeopsal (대패삼겹살) 100-150 grams of Thinly Sliced Pork Belly (or use beef)
- 125 grams of Cheonggukjang (청국장)
- 2.5 Cups Anchovy-Kelp Broth (or use Rice Water 쌀뜨물)
- 4 cloves Garlic
- 1 teaspoon(!) Gochugaru Flakes
- ½ whole Onion
- ½ Block Firm Tofu (150 grams)
- 2 Heaping Tablespoons Doenjang Paste
- ½ Cup Aged Kimchi (or use Stir-Fried Kimchi)
- ½ a whole Cheongyang Chili Pepper (or ½ a Jalapeno Pepper)
- Dice ½ an onion into bite-sized pieces.
- Dice ½ a block of firm tofu (150 grams) into bite-sized cubes.
- Slice ½ a Cheongyang Chili Pepper into thin slices.
- Take out a pot. Add-in just a dash of vegetable oil. Place it on medium-heat.
- Once the oil is hot, add in a handful (~100 grams) of thinly sliced pork belly (or beef slices).
- Then add in 2 heaping Tablespoons of Doenjang Paste.
- Then add in ½ Cup of Stir-Fried Kimchi (or Aged Kimchi).
- Make sure the heat is on medium. Stir-fry everything for 1-2 minutes (or until the pink in the meat is gone).
Add Broth and Make Stew
- Then add in 2.5 cups (625 ml) of Anchovy-Kelp Broth (or Rice Water).
- Once the stew comes to a boil, add in the chopped onions + tofu cubes.
- Next, add in the minced garlic (4 cloves worth).
- Set a timer for 5 minutes ... and let it all boil together.
- After 5 minutes, add in the block of Cheonggukjang (~120g).
- Carefully stir the block into the stew and break it up - so there's no clumps.
- Once it's well-mixed, add in the sliced Cheongyang Chili Peppers.
- Now, add in the Gochugaru Flakes (1 teaspoon!) - this will bring an appetizing red tint to the stew.
- Reduce the heat to a low - and let the stew boil together for another 5 minutes. (This final 5 minutes is when all the flavors come together).
- After 5 minutes, turn off the heat. The stew is ready!
- Give it a taste - and if it's slightly salty, add in a dash of water.
- Make sure to serve the stew with a bowl of freshly cooked rice.
- Bon Appetit!
And sign up below to get our latest recipes via email!
- 12 Large Shrimp
- 1 whole Onion
- 1.5 Garlic Cloves
- Small sized Ginger Piece (equivalent size to 1 garlic clove)
- Few pieces Cilantro (for garnish)
- 1 Cup Coconut Milk (250 ml)
- ½ Tablespoon Lemon Juice (or use ½ a lemon)
Starting Flavor (Base Flavor)
- 4 Tablespoons Vegetable Oil (or other neutral oil)
- 1 teaspoon(!) Brown Mustard Seeds (or yellow mustard seeds)
- 4 Tablespoons Whole Grain Mustard
Mid-Layer Spices (Dry Spices)
- 1 Tablespoon Coriander Powder
- 1 teaspoon(!) Turmeric Powder
- ½ teaspoon(!) Cayenne Powder
- 1 teaspoon(!) Salt
Prep Fresh Ingredients
- Wash, peel and de-vein 12 large shrimp.
- Next, we'll use 1 whole onion. Peel and cut the onion in half. Then cut each half-piece into thin length-wise strips. Then chop those strips in half (we don't want them too long in the curry).
- Take out a garlic press. Press through 1.5 large cloves of garlic and a similar-sized piece of ginger (note: don't use too big of a ginger piece!)
- Chop up a few stalks of cilantro - for use as garnish at the end.
- Scoop out some Brown Mustard Seeds (1 teaspoon!) and set it aside. Next, set aside Whole-Grain Mustard (4 Tablespoons).
- On a separate plate - measure out the dry spices: Coriander Powder (1 Tablespoon), Turmeric Powder (1 teaspoon!), Cayenne Powder (½ teaspoon!), Salt (1 teaspoon!)
- Next, measure 1 Cup (250ml) of Coconut Milk. In a separate cup, set aside a few spoonfuls more of coconut milk to use as garnish.
- Place-in 4 Tablespoons of Vegetable Oil (or other neutral oil) into a large pot. Place on Medium-heat. Once the oil is hot, add-in the Dried Mustard Seeds. Stir around for about a minute (or until you start to hear a few seeds crackle).
- Once you hear a few crackles, add in the Whole-Grain Mustard (4 Tablespoons). Immediately hover a lid over the pot to block any splatter, while carefully stir-frying the mustard into the oil. Stir-fry everything for about 30 seconds.
- After 30 seconds, add in the onion slices. This will stop the splattering. Stir everything until the onions turn soft and the edges get a light browning (approx 3-5 minutes of stir-frying).
- Now, add in the minced ginger & garlic. Stir-fry for an additional 1 minute - or until you no longer smell the aromatics.
Add Mid-Layer Spice
- Now reduce the heat to a Medium-Low heat.
- Add in the Coriander Powder (1 Tablespoon), Turmeric Powder (1 teaspoon!), Cayenne Powder (½ teaspoon!), Salt (1 teaspoon!)
- Stir-fry until everything mixes evenly. Now add-in the Coconut Milk (250 ml). Stir evenly and bring the pot up to a boil.
- Once its boiling, set 5 minutes on a timer. This will give some time for the coconut milk and the curry paste to come together. Give an occasional stir during the 5 minutes.
- After 5 minutes, add-in the shrimp. Set the timer for an additional 5 minutes so the shrimp can boil.
- When the timer rings, add in Lemon Juice (½ Tablespoon). Give it a good stir.
- Now turn off the heat - let the curry rest in the pot (with the lid on) for 5 minutes - so all the flavors can come together (don't skip this step!)
- After 5 minutes of resting, give the curry a taste with a spoon! (If it tastes slightly bland, you can add in few pinches of salt)
- Plate the curry. Then use a spoon and place pockets of coconut milk onto the curry. Garnish with cilantro.
- Serve with hot rice! Bon Appetit ya'll.
And sign up below to get our latest recipes via email!