Tuesday, March 27, 2012

Delicious Dish Tuesday - Curry Shrimp


I love curry. Not all curries but around 99% of them. This is likely the quickest and most versatile curry recipe you'll find.

Delicious Dish Tuesday is up and running!

4-6 large Potatoes (peel any yukon/baking, I leave red/purple and other thin skinned, skin on, you can add as much or as little as you like)
Shrimp (you can also use tofu, chicken (cook before adding) or leave it out if you want a curry potato soup)
2 tbsp Curry powder (or make it like the recipe here!)
Crushed garlic, to taste
Crushed ginger (optional)
1 can Coconut milk (or Creamed Coconut)
1 tsp Turmeric
1 tsp Chili Powder , if desired

In a wok, add diced potato (I used 2 large russet and maybe 8 red potatoes)
Sliced bell pepper
Sliced onion
Sprinkle curry powder and half of the turmeric on top.

Dump the can of coconut milk on top. Mix well  and bring to a boil on medium heat.

 While the other items are boiling, peel and devein your shrimp. If you are using chicken or tofu, pan sear or bake at this time.

Season with gingner and garlic. Sprinkle turmeric and chili powder.

Combine well and allow to marinate while the potatoes in the wok soften.

When the potatoes are soft, bring to a low heat and add your shrimp (or chicken/tofu). Stir well and when shrimp are done, serve! This is great with brown rice or Indian breads. You can also serve over nooodles, as my son prefers.

Curry Shrimp - the adult portion has more curry, but my daughter isn't a fan of "soupy" curry. Hers was served with take out left over rice :)

1 comment:

  1. I made this the other day for lunch and it was very yummy!! I added cilantro since I happened to have it fresh, and that was a yummy addition too. I also used my left-ver shredded chicken and it worked good like that!


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