Shrimp Curry

Years ago I read Ruth Reichl’s entertaining book Comfort Me With Apples where I found a recipe of an American-style Curry Shrimp. It has become one of my favorite dishes ever since. Reichl’s recipe calls for 4 tablespoons of Curry Powder, but as I prefer my food mildly spicy, I replace them with 2 tablespoons of Curry Powder and 4 tablespoons of all-purpose flour.
#GoldenApron23 #shrimp #curry #Indian #coconut #chutney #lime #dinner #supper #lunch #tasty #spicy #peanut #raisin #rice #cardamom #turmeric #cinnamon #quick #easy
Shrimp Curry
Years ago I read Ruth Reichl’s entertaining book Comfort Me With Apples where I found a recipe of an American-style Curry Shrimp. It has become one of my favorite dishes ever since. Reichl’s recipe calls for 4 tablespoons of Curry Powder, but as I prefer my food mildly spicy, I replace them with 2 tablespoons of Curry Powder and 4 tablespoons of all-purpose flour.
#GoldenApron23 #shrimp #curry #Indian #coconut #chutney #lime #dinner #supper #lunch #tasty #spicy #peanut #raisin #rice #cardamom #turmeric #cinnamon #quick #easy
Steps
- 1
Dice onion and mince garlic. Cook onion in the butter in a large pot over moderate heat, about 5 minutes, stirring often. Add garlic and cook for 3 more minutes.
- 2
Add spices and flour, stirring constantly for 1 minute.
- 3
Whisk in the cream, coconut milk, broth and lime zest. Bring to a boil.
- 4
Simmer mixture, stirring constantly for 2 minutes. Add shrimp, stir and cook for 4 minutes.
- 5
Stir in the lime juice, and add salt and pepper to taste.
- 6
Serve over rice with mango chutney on the side. Top with garnishes.
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