Shrimp Curry

Shrimp Curry
Photo by Romulo Yanes

Ingredients

  • 1 pound large shrimp in shell (21 to 25 per lb)
  • 2 fresh serrano chiles
  • 1 ½ teaspoons curry powder (preferably Madras)
  • 1 14-oz can unsweetened coconut milk (not low fat)
  • ¼ cup vegetable oil
  • 1 cup water
  • ½ teaspoon sugar
  • + 6 more ingredients
    • 1 large onion
    • ½ teaspoon salt
    • 1 2-inch-long piece fresh ginger
    • basmati rice
    • lime wedges
    • 1 tablespoon fresh lime juice

Pulse onion and ginger in a food processor until finely chopped. Cook onion mixture with salt and sugar in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onion begins to brown, about 5 minutes. Stir in curry powder and chiles and cook, stirring frequently, 2 minutes...

View full recipe at Epicurious

Comments

Variations on Shrimp Curry

  • Shrimp Curry
    • Hot cooked rice
    • 1/4 cup butter or margarine
    • 1 tablespoon catsup
    • Condiments
    • Dash of red pepper
    • 1 teaspoon curry powder
    • Dash of paprika
    • +5 other ingredients


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