Name: Malaysian Coconut Chili Shrimp Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 8-10 fresh bird's eye chilies (cili padi), stems trimmed; 5 large shallots, peeled; 3 garlic cloves; 1 inch fresh turmeric root, peeled (or 1 tsp turmeric powder); 1 inch fresh ginger, peeled; 1 tsp toasted shrimp paste (belacan); 500 g large shrimp, peeled and deveined with tails intact; 400 ml thick coconut milk (santan pekat); 200 ml thin coconut milk or water; 2 ripe tomatoes, quartered; 100 g okra, trimmed and halved; 100 g long beans, cut into 2-inch pieces; 1 tbsp tamarind pulp soaked in 2 tbsp warm water; 6 Vietnamese mint leaves (daun kesum) or 4 kaffir lime leaves; 1 tsp sugar; 1 tsp sea salt, plus more to taste; 2 tbsp vegetable oil

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Masak Lemak Cili Padi is a beloved Malaysian dish from the Negeri Sembilan region, featuring plump shrimp simmered in a lush coconut milk gravy perfumed with fiery bird's eye chilies, fresh turmeric, and aromatic Vietnamese mint leaves. The dish balances heat, creaminess, and tangy tamarind for an unforgettable bowl best eaten with steamed white rice.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

485 kcalCalories
32 gFat
22 gSaturated Fat
14 gCarbs
3 gFiber
6 gSugar
28 gProtein
720 mgSodium
780 mgPotassium
125 mgCalcium
5 mgIron
28 mgVitamin C
85 mcgVitamin A

Ingredients

For the spice paste

8-10 fresh bird's eye chilies (cili padi), stems trimmed
5 large shallots, peeled
3 garlic cloves
1 inch fresh turmeric root, peeled (or 1 tsp turmeric powder)
1 inch fresh ginger, peeled
1 tsp toasted shrimp paste (belacan)

For the curry

500 g large shrimp, peeled and deveined with tails intact
400 ml thick coconut milk (santan pekat)
200 ml thin coconut milk or water
2 ripe tomatoes, quartered
100 g okra, trimmed and halved
100 g long beans, cut into 2-inch pieces
1 tbsp tamarind pulp soaked in 2 tbsp warm water
6 Vietnamese mint leaves (daun kesum) or 4 kaffir lime leaves
1 tsp sugar
1 tsp sea salt, plus more to taste
2 tbsp vegetable oil

Directions

Combine the chilies, shallots, garlic, turmeric, ginger, and shrimp paste in a blender with 2 tablespoons of water. Blend into a smooth, vibrant paste, adding a splash more water if needed.
Heat the oil in a heavy pot or wok over medium heat. Add the spice paste and fry, stirring constantly, until fragrant and the oil begins to separate at the edges, 5-7 minutes.
Pour in the thick coconut milk and stir well to combine with the paste. Bring the mixture to a gentle simmer, taking care not to boil vigorously to prevent the coconut milk from splitting.
Add the tomatoes, okra, and long beans. Simmer for 5 minutes until the vegetables are just tender but still hold their shape.
Stir in the shrimp and cook until they curl and turn opaque pink, about 3-4 minutes. Do not overcook or they will turn rubbery.
Add the tamarind juice, sugar, and salt. Toss in the Vietnamese mint or kaffir lime leaves and simmer for another minute to meld the flavors.
If the gravy is too thick, loosen with the thin coconut milk until it reaches a pourable, creamy consistency.
Taste and adjust seasoning with more salt, sugar, or tamarind as desired. Ladle into shallow bowls and serve immediately with hot steamed jasmine rice.

Cook’s Notes

Adjust the chili count to your heat tolerance – 3-4 chilies gives a balanced warmth, while 10+ delivers mouth-numbing fire.
Toast the belacan (shrimp paste) dry in a pan for 30 seconds before blending to deepen its savory, smoky character.
Vietnamese mint (daun kesum) is the signature aromatic – substitute kaffir lime leaves if unavailable, but the flavor will shift.
Add the shrimp at the very end of cooking as they cook in just a few minutes and turn tough if overdone.
For an extra-rich version, stir in 1 tablespoon of coconut cream at the end for an even more luxurious mouthfeel.