Shrimp curry 2

6 servings

Ingredients

Quantity Ingredient
3¼ tablespoon To 4 tb curry powder
3 ounces Coconut milk
3 tablespoons Peanut oil
3 tablespoons Butter
2 larges Onions; finely chopped
2 Garlic cloves finely chopped
1 tablespoon Fresh ginger finely chopped
4 mediums Tomatoes; peeled and chopped
2 tablespoons Lime juice
2 pounds Shrimp; peeled and deveined
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

Related recipes