1piecetamarind slice (asam gelugur)can substitute with 1 Tbsp vinegar or to taste
200grgreen beans
Ingredients to grind:
1largepurple onion
5clovesgarlic
2inchesturmeric
1inchginger
10Bird's eye chili or more to taste, omit if you want to
Seasoning:
2tspsugar
Salt to taste
Instructions
Put all ingredients you need to grind in a food processor and process into a paste
Cut the green beans into 1-inch pieces. Bring a small pot of water to a boil. Put the green beans in and blanch for about 2-3 minutes. Discard boiling water and refresh the green beans in cold water to preserve the color. Set aside
Preheat a skillet over medium heat. Add oil and the spice paste you grind earlier. Saute for about 3-4 minutes or until fragrant. Add the coconut milk and tamarind slice and continue to stir. Control the heat so the coconut milk won't boil over. Do not hard boil the coconut milk or it will "break" and separate. When it comes to a simmer, add the shrimp and continue to stir
When the shrimp is not fully cooked yet (you will see the body is not fully pink in color yet), add the blanched green beans and continue to stir until the shrimp turns all pink, showing that they are cooked through
Have a taste and adjust it to your liking. Serve warm as part of a multi-course meal