Shrimp Curry Recipe

Categories: Recipes

Shrimp Curry Recipe

Shrimp Curry

Shrimp Curry. Check Out Thai Shrimp Paste On eBay. This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry.

Ingredients

Prepare 6-8 of Medium-sized potatoes
Prepare 1 1/2 cup of Carrots
It’s 1/2 of Onion (sliced)
You need 1 box of Curry paste (Golden Curry or your favorite curry paste.)
You need of Desired amount of salt
It’s of Desired amount of pepper
Prepare of Desired amount of shrimp (fresh or frozen)

Steps

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!.

Served over steamed rice and homemade naan bread there are few recipes as easy yet impressive as this one. It's as perfect for dinner parties as it is for a cozy meal at home. Hello again everyone, it's Sabrina again from Cooking with Points – a recipe blog dedicated to Weight Watchers friendly recipes. Indian curries at my favorite restaurants have always been difficult to enjoy on Weight Watchers because of the heavy use of cream in recipes. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque.

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