Recipe: Shrimp Curry
One of my favorite souvenirs whenever I travel is a cookbook of local recipes. One such cookbook in my collection is Jean Hee’s Best of the Best Hawaii Recipes. Recently I was perusing this book when I came across this recipe that, ironically, was not necessarily Hawaiian but just was begging to be tried. I actually had almost all of these ingredients in my cupboard – all I needed was to pick up some shrimp to complete the list. The result – mouthwateringly scrumptious!
Would you like to try making shrimp curry for yourself? You won’t regret it, I promise!
You will need:
- 1.5 lbs shrimp, cleaned
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 tbsp butter
- 1 can coconut milk plus enough water to equal 2 cups
- 2 large tomatoes, peeled and chopped
- 2 stalks celery, sliced
- 1 tbsp shredded coconut
- 1 piece ginger, crushed
- 1/4 tsp ground ginger
- 1 tbsp sugar
- 1.5 tbsp curry powder
- 1.5 tbsp flour
- 1.5 tsp salt
- 1/4 tsp pepper
- Boiled eggs (optional)
- Green onions for garnish (optional)
1. Saute onion and garlic in butter until lightly browned.
2. Add coconut milk/water mixture and bring to a boil.
3. Add tomatoes, celery, coconut and fresh ginger.
4. Blend ground ginger with sugar, curry powder, flour, salt and pepper.
5. Add enough cold water to moisten into a paste and add to boiling mixture.
6. Simmer, stirring occasionally, until vegetables are tender.
7. Add shrimp, cook for 5 minutes.
Serve with boiled eggs and green onions.
This was a great beginner’s recipe for curry, and it can definitely be adjusted to your taste. The ingredients require a little prep beforehand (chopping onions, blanching the tomatoes, etc.) but once they are all set, it’s easy to throw this together. Additionally, if you don’t eat shrimp, you could sub in veggies, chicken or whatever else you desire! Give it a try and let me know what you think!
Are you a curry fan?
I’m a huge curry fan, and this one looks amazing! I don’t know how to clean shrimp, though – I hear it’s not hard but it intimidates me
1I just use a knife to cut a slit on the back of the shrimp and then pull out the dark line of goo, then rinse them out. It’s a little tedious, but in front of the TV it’s not so bad
2This looks delish!!! I love shrimp and now I’m officially missing it
xoxo
3This looks amazing!! I also love that you pick up local cookbooks when you travel.
4You are my savior! I’m dying to create a great curry recipe, and I have been so lost when looking for a good one. This looks like a recipe I can actually try. I’ll let you know how it turns out!
P.S. What would you recommend for me to do to make it EXTRA spicy?
5Good luck! Hm, for extra spice I do like chili powder or chili sauce!
6I’ve never had curry and wouldn’t have thought to attempt making it on my own!! Deelish.
7this looks fantastic
8Yummy! I love shrimp and curry. Also what a great idea to collect local cookbooks from your travels!
9That’s a big bowl of yummy right there
10Love that you made your own paste!
11looks so tasty–thanks for the recipe! although i am not peeling any tomatoes–those suckers can go in with their skin!
12This looks almost too good to eat.
Almost.
http://www.glamkittenslitterbox.com/
13Twitter: @GlamKitten88
Please move to shanghai an cook for me.
14Yum! That sounds and looks SO delicious!
15My husband is a huge curry fan! I’ve got to do this
16Yum! I’m more of a yellow curry fan myself (with chicken and potatoes) but my husband LOVES green curry, always orders it when we go for Thai, so I try to make it at home. I must admit my recipe is only so-so; I’ve gotta try this!
17Mmm simple and delicious! I’ve never used curry powder though so would have to figure out a nice spice combo that works!
xoxo,
18Chic ‘n Cheap Living
my mouth is watering! curry and shrimp together is nothing but love.
19That looks amazing!
20This looks delicious! *adds to recipe board on pinterest*
21Lol, you have a lot of ingredients in your cupboard!! That looks delicious though. Love, love curry!
22I just made a curry dish for the first time a few weeks ago! I opted for the paste instead of the powder, do you like one over the other?
23Not really! This recipe just called for the powder
24