Shrimp curry

January 27, 2015  • 

curry

A dish that has become universal. Easy to prepare with a huge flavor quotient. This dish is versatile, too, and can be made with any vegetable at hand.
INGREDIENTS: 6 servings

1 pound large shrimp, peeled and deveined
1/3 cup oil
1 large yellow onion, chopped
3 carrots, peeled and sliced
1 head of broccoli, cut into florets
1 cup peas
2 large potatoes, peeled and cut into chunks
1 teaspoon garlic paste (garlic mashed with a dash of salt)
1 tablespoon fresh ginger, grated (use the back of a small spoon to peel the ginger)
2 or 3 sprigs of lemongrass (in Lebanon it is called chai akhdar, or green tea)
1 tablespoon curry powder
1 teaspoon turmeric
salt, to taste
1 15-ounce can coconut milk (or use coconut powder and water and reconstitute)

1. Heat the oil in a large pot and stir-fry the onion till golden. Add the garlic and ginger and spices and stir-fry the shrimps for a couple of minutes over medium-high heat. Remove the shrimps and set aside and stir-fry the veggies. Add the coconut milk, lemon grass and 2 more cans of water, cover and bring to a simmer. A few minutes before the end of cooking, add the shrimps and simmer for 5 minutes, no more. Taste, adjust seasoning and serve as is or with pasta or rice.
NOTE: Instead of adding water, clam juice or shrimp stock can be added with the coconut milk. However, clam juice (commercial) is very salty. I prefer to use shrimp stock. I make shrimp stock by using the shrimp peels and boiling them for 30 minutes in water, then draining the water.


Comments

9 Comments  •  Comments Feed

  1. Nadege says:

    Perfect comfort food!

  2. Rosa says:

    Flavorful, comforting and delightfully exotic!

    Cheers,

    Rosa

  3. chef Tarek hamadeh says:

    excellent recipe……did not have to add anything.
    served it with basmati rice, flavored with chinese jasmin tea…

    • Joumana says:

      @chef Tarek Hamadeh: What an honor to get praise from you! Love the idea of flavoring rice with jasmin tea, wow! 🙂

      @Rosa: Thanks so much 🙂

      @Nadege: I think so too, thanks! 🙂

      Helène: Merci et bises! 🙂

      @leaf (the indolent cook); thanks yes it is juicy and the shrimps are plump 🙂

  4. Hélène (Cannes) says:

    Il est magnifique, ce curry, Joumana !
    Bises
    hélène

  5. Susan says:

    Universal and popular also since I have seen a couple of similar recipes posted just this week. I love the extra oomph your recipe has and I have shrimp stock in the freezer! Can’t wait to try this. It looks delicious!

  6. leaf (the indolent cook) says:

    I love how juicy this curry looks. Those shrimps are so plump!

  7. anahadga says:

    perfect this its very good for good life and good health so thank you
    كيك
    اكلات صينية
    وصفات
    وصفات لحم
    حلويات لذيذة وسهلة

    cake 
    chocolate
    food 
    fanahadga 

  8. Oui, Chef says:

    I would do anything for a bowl of shrimp curry, its one of my favorite meals!

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