Shrimp Curry
By
Amy Herald
@Meave
9
Ingredients
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2 lblarge, uncooked shrimp, peeled and deveined
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3 Tbspolive oil
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3 stalk(s)celery, finely diced
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1 can(s)sliced waterchesnuts, drained
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2 mediumwhite onions, sliced
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6 clovegarlic, minced
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1 bunchgreen onions, thinly sliced
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1 cchicken broth
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2 cskim milk or unsweetened coconut milk
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1/4 ccorn starch
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1/3 crice wine
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1/3 csoy sauce
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3 Tbspcurry powder
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1/4 cfresh chopped parsley
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·salt to taste
How to Make Shrimp Curry
- 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.