In a large pot, add water according to curry box instructions, then turn heat on high.

Wash, peel, dice your potatoes. Once the water is boiled, add cubed potatoes and cook for 5-8 minutes, depending on the size of the potatoes. Boil with pot lid on; stir occasionally.

Thinly slice the carrots and add into the pot; cook for 6 minutes with lid on; stir occasionally.

If you’re using frozen shrimp, (like I did) make sure to cook the shrimp in a separate pot or pan. Once shrimp as turned light pink, strain excess water; set aside.

Cut the onion into long slices, then add into the pot; cook for 2 minutes.

Reduce heat to medium-low, add curry paste. Once the curry paste has dissolved, add the shrimp. Add desired amount of salt and pepper.

Turn off heat and place the lid on top. Let it rest for 8 minutes before serving.

Serve with rice, or because of it’s thick consistency, it can also be enjoyed without rice.

Fills your home with the smell of delight!