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Shrimp in Mussaman Curry Sauce Recipe
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
Directions
Learn how to make this recipe at Serious Eats