INGREDIENTS
2
lbs Tiger shrimp
1/8 tsp
Asafetida
1
bunch Cilantro, fresh
1/4 cup
Cilantro, fresh
4 cups
Corn, fresh
1
3-inch piece Ginger, fresh
1
Jalapeno or serrano chile
3
Red chiles, dried
2 13 1/2 ounce cans
Coconut milk
2 tbsp
Lemongrass paste, frozen ground
1 tsp
Kosher salt
1 tsp
Mustard seeds, brown
1/4 tsp
Turmeric, ground
3 tbsp
Canola oil
1 1/2 tsp
Cumin seeds
1/2 cup
Heavy cream
1
Curry
15
Fresh or 22 frozen curry, leaves
40
Fresh or 60 frozen curry, leaves