Shrimp Curry

  • 2 white onions, sliced into half moons

  • 2 tablespoons curry powder (the curry powder is the whole point here so try and find a good one)

  • 2 cups unsweetened coconut milk

  • 1 1⁄2 pound shrimp, 20 to 30 a pound with no shells or poop

  • 1 large tomato, diced with excess liquid discarded

  • 1 lime, sliced in wedges for serving

1) Over medium heat, put a couple tablespoons of oil in a skillet. Once hot, add the onions with salt and pepper. Cook for about twenty minutes, stirring and adjusting heat so you don’t burn the onions. Stir in the curry powder and cook for another minute, stirring and making sure the powder is well combined

2) Add the coconut milk and cook for two minutes, until it thickens up. Add the shrimp and cook for another five minutes, until cooked through

3) Add the tomato and let cook another couple minutes

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