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