Tom cari: shrimp curry

A fast and flavourful dish.

Tom cari: shrimp curry

Recipe type:
Preparation time: 10 mins
Cooking time: 30 mins
Total time: 40 mins
Serves: 3-4

Aka tôm cari, a really lazy dish, courtesy of my grandma (I suspect it’s a cross between a Vietnamese cari and a lazy Thai green curry. Also works with potatoes, carrots, and pretty much every kind of nourishing vegetable you can think of).


Tom cari: shrimp curry
Recipe type: Main
Cuisine: Vietnamese
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
A fast and flavourful dish
  • 1 eggplant
  • 1 zucchini
  • 2 tomatoes
  • 200 mL coconut milk
  • 1-2 tablespoons green curry paste
  • 15 shrimps
  • 2 tablespoons fish sauce, or to taste
  • 2 tablespoons sugar, or to taste
  • 1 shallot, sliced
  • 6 garlic cloves, chopped
  1. Cut the eggplant, zucchni and tomatoes into slices.
  2. Put the shrimps in cold water with a heaped tablespoon of salt, leave them for 1-2 minutes, rinse, repeat and rinse again (this is to tighten the shrimps' flesh). Then mix the shrimps with a teaspoon salt, a teaspoon sugar and 2 of the chopped garlic cloves, and leave to marinate in the fridge for a bit.
  3. Meanwhile, in a saucepan, fry the remaining garlic, the curry paste and the shallot until fragrant. Add the coconut milk and mix well, then add the vegetables, bring to a low simmer, and cook everything until the vegetables are gooey. Add the shrimps and wait until they're cooked. Add sugar and fish sauce to taste. Et voilà!
  4. Serve with rice.
You can subsitute half the shrimps with around 200-230g of pork belly, sliced thin. In this case, either cook the pork first along with the spices (and wait until it's done before adding the vegetables), or cook it separately and add it at the same time as the shrimps.