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Simple Shrimp Curry




Source of Recipe


Ladies Home Journal

2 large green onions
1 pound medium shelled and deveined shrimp
1 tsp salt, divided
1/8 tsp freshly ground pepper
2 Tbs olive oil, divided
2 tsp grated fresh ginger
2 tsp curry powder
1 large (12 oz.) tomato, chopped
1 cup coconut milk
2 cups cooked rice



Cut off dark green tops from onions and thinly slice. Chop remaining white potion of onions; set both aside. Sprinkle shrimp with 1/2 teaspoon salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over high heat; add shrimp and cook 1 minute, turning once. Transfer to bowl. Add remaining 1 tablespoon oil to skillet. Reduce heat; add chopped white onions, ginger, and curry and cook, stirring, 1 minute. Add tomato; boil 3 minutes, until mixture has slightly thickened. Add coconut milk and remaining salt; boil 1 minute. Stir in shrimp. Divide shrimp and rice between four serving bowls. Sprinkle top of each serving with sliced green onion tops.

Makes 4 servings