HAWAIIAN SHRIMP OR CHICKEN CURRY
Jo Anne Sugimoto
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- 1/4 c
- onion, finely diced
- 2 clove
- garlic, minced
- 1 small
- ginger root, minced
- 1 1/2 Tbsp
- curry powder
- 5 Tbsp
- 1 1/2 tsp
- 1 Tbsp
- sugar (opt.) i like my curry sweet.
- 1 can(s)
- coconut milk (13.5)
- 1 c
- chicken broth
- 1 1/2 lb
- medium shrimp, shelled, cleaned, deveined
- or 1 1/2 lbs. chicken, deboned , cubed
1Put butter, onion, garlic and ginger into a 2-quart casserole dish. Cover, but stir occasionally, cook until onions are transparent.
2Stir in curry powder, flour and salt. Slowly add coconut milk and chicken broth, stirring constantly, till sauce thickens.
3Add shrimp or chicken, cover. Stirring occassionally
4Serve in soup bowls, hot and over rice. Makes 6 servings.
5NOTE: If you like, you can add carrots, potatoes and cabbage, cook till tender.