large, uncooked shrimp, peeled and deveined
celery, finely diced
sliced waterchesnuts, drained
white onions, sliced
green onions, thinly sliced
unsweetened coconut milk
fresh chopped parsley
Gather your ingredients. Mix cornstarch and reserved 1/2 cup of coconut milk to make a slurry. set aside.
Reserve 1/2 cup of the coconut milk and mix with cornstarch. Set aside.
Heat olive oil in deep skillet. Add white onions, garlic, celery, waterchesnuts, curry powder and curry paste. Saute over medium heat until onions are soft.
Add chicken broth, rice wine, soy sauce and coconut milk. Bring to a simmer and add shrimp. Add the cornstarch-coconut milk slurry to thicken.
Continue to simmer until mixture is thickened and shrimp are pink and cooked through. About 5-8 minutes.
Remove curry from heat and add in sliced green onions and salt to taste, if needed. Stir.
Serve over hot cooked rice and garnish with fresh parsley.
Last Updated: Tue, Aug 23, 2016