Entree: French Polynesia – Central Culinary Region – Curry de Crevettes Tahitien (Tahitian shrimp curry)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 1 lb (454 g) large shrimp, peeled and deveined, tails optional, approx. 1 lb (454 g)
- 1 tbsp (15 ml) neutral oil (coconut or vegetable)
- 1 medium yellow onion, thinly sliced — about 1 cup (160 g)
- 3 cloves garlic, minced — about 9 g
- 1 tbsp (6 g) fresh ginger, grated
- 1 tsp (2 g) ground turmeric
- 1 tbsp (7 g) mild curry powder
- 1 small fresh chili (bird's eye or serrano), seeded and thinly sliced — optional
- 1 can (14 oz / 400 ml) coconut milk
- 1/2 cup (120 ml) low-sodium chicken or seafood stock (or water)
- 1/4 vanilla bean, seeds scraped (or 1/4 tsp (1 ml) pure vanilla extract) — Tahitian vanilla preferred
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 ml) fish sauce or 1/2 tsp (2.5 g) salt
- 1/4 cup (15 g) fresh cilantro or cilantro-cress, chopped
- Cooked white rice, for serving (optional): 2 cups cooked rice

Instructions

1. Pat the shrimp dry and toss with 1/4 tsp salt. Heat the oil in a wide skillet or sauté pan over medium heat. Add the onion and cook until softened, 4–5 minutes. Add garlic, ginger and sliced chili and cook 1 minute until fragrant.
2. Stir in turmeric and curry powder and cook briefly to bloom the spices, about 30 seconds. Pour in the coconut milk and stock, scrape up any browned bits, and bring to a gentle simmer.
3. Stir in the vanilla seeds (or extract) and fish sauce. Add the shrimp in a single layer and simmer gently until the shrimp turn opaque and are just cooked through, 3–5 minutes depending on size.
4. Remove from heat, stir in lime juice and chopped cilantro, and taste for seasoning, adding a pinch of salt or a few drops more fish sauce if needed.
5. Serve the curry hot over steamed rice or with crusty bread, garnished with extra cilantro and lime wedges.