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.
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