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Shrimp Curry




Source of Recipe


U. Penn


Recipe Introduction


Any size shrimp may be used in rhis curried dish, but small shrimp (over twenty five per pound) are just as satisfactory and far less expensive than the large shrimp.


In a 4-quart saucepan:

Saute: 1 cup CHOPPED ONION

1 tsp. GARLIC POWDER
1 Tbs. CURRY POWDER
1 tsp. TURMERIC
1 Tbs. SALT
1/2 tsp. CHILI POWDER in
2 oz. BUTTER or OIL until soft but not brown.
Add: 1 cup COCONUT CREAM (see page 226)

2 lbs. SHRIMP, uncooked and peeled
2 cups POTATOES, diced, and
1 cup WATER.
Simmer until tender, about 20 minutes, covered tightly.

Add: 2 oz. LEMON JUICE

1 cup COCONUT CREAM.
Cook until slightly thickened-about 10 minutes more.*

*If a thicker curry is desired, dissolve 2 Tbs. cornstarch in 2 Tbs. water and add in the last few minutes of cooking.

SERVES 8