Shrimp Curry 2 Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3 1/4 tbsp: To 4 tb curry powder,
1 tbsp: Fresh ginger,
3 ounce: Coconut milk,
-finely chopped,
3 tbsp: Peanut oil,
4 medium: Tomatoes,
3 tbsp: Butter,
-peeled and chopped,
2 large: Onions, finely chopped
2 tbsp: Lime juice,
2: Garlic cloves,
2 lbs: Shrimp, peeled and deveined
-finely chopped,
Salt to taste,
Directions:
Heat the oil and butter in a large, heavy skillet and saut the onions
until very lightly browned. Add the garlic, ginger and curry powder
and cook, stirring for 2 to 3 minutes longer. Add the tomatoes, lime
juice and coconut milk. Season to taste with salt, cover and cook for
30 minutes over very low heat, stirring from time to time.
The sauce should be very thick. Add the shrimp, and cook, covered for
5 minutes, or until the shrimp are firm and pink. Serve with boiled
white rice and mango chutney.
Submitted By DIANE LAZARUS On 01-13-95
Source from luhu.jp
until very lightly browned. Add the garlic, ginger and curry powder
and cook, stirring for 2 to 3 minutes longer. Add the tomatoes, lime
juice and coconut milk. Season to taste with salt, cover and cook for
30 minutes over very low heat, stirring from time to time.
The sauce should be very thick. Add the shrimp, and cook, covered for
5 minutes, or until the shrimp are firm and pink. Serve with boiled
white rice and mango chutney.
Submitted By DIANE LAZARUS On 01-13-95
Source from luhu.jp