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?
