Shrimp in Mussaman Curry Sauce Recipe

Serves: 4 Save

Ingredients (7)

  • 14-ounce can of coconut milk, left undisturbed for several hours
  • 2 tablespoons vegetable oil
  • 5 to 6 tablespoons Mussaman curry paste
  • 1 bay leaf
  • 1 pound of shrimp, preferably unshelled
  • 2 tablespoons fish sauce, or to taste
  • 1 teaspoon brown sugar, or to taste


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