For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
Saute chopped onions in butter with garlic until yellow.
Add salt, curry powder and shrimp.
Heat until shrimp are completely done.
Add soup and raisins.
Add sour cream 15 minutes before serving.
Serve Shrimp Curry over rice.
Have sauce and rice very hot.
Cook and stir onion and curry powder in hot butter until
b>curry paste. Stir frequently until onions soften, 5 minutes. Meanwhile, place shrimp
about 10 minutes.
Add shrimp and stir gently,.
When
aucepan.
Saute onion and curry power in melted butter for
Thaw shrimp.
Peel and devein.
asty and then the the shrimp until mostly pasty, but still
oil and add half the shrimp. Bring to a boil, remove
br>Reduce heat and add curry powder, bay leaves, star anise
oil and add half the shrimp. Bring to a boil, cook
Place shrimp in a gallon-size resealable
Make white sauce from ingredients (will actually be yellow from curry) and simmer until thick. Best to make with a whisk. Add 3 pounds small raw shrimp and heat until pink. Remove from heat and stir in 1 teaspoon lemon juice. Serve over hot rice.
Cook the curry paste in a large deep skillet on medium heat, stirring, for about 1-2 mins.
Add the shrimp, vegetables, fish sauce, 1/2 cup water and coconut milk; bring to a boil, stirring. Reduce the heat to low; simmer, uncovered, for about 5 mins, or until the shrimp change color and the sauce thickens.
Serve sprinkled with basil.
Place the Thai curry paste in a saucepan and cook, stirring continuously, 3 mins. Add 1 1/2 cups boiling water, the lemongrass and lime leaves. Bring to a boil, reduce heat and simmer, uncovered, 20 mins until thickened. Add the coconut milk, season and simmer 2 mins. Add the shrimp and tomatoes. Bring back to a boil, then reduce heat and simmer 3 mins until the shrimp are cooked through. Sprinkle with cilantro and serve with rice.
Heat oil in large skillet on medium-high heat. Cook eggplant, stirring, until lightly browned. Add curry paste; cook, stirring, until fragrant. Stir in coconut milk and 1 cup water; bring to a boil. Reduce heat to low; simmer, uncovered, for 3 mins.
Add shrimp, fish sauce, lime juice and sugar to pan; simmer, stirring, until shrimp are cooked. Remove from heat. Stir in herbs and ginger.
small bowl, combine cornstarch, curry and sugar. Mix in soy
s minced. Toss with the shrimp, salt, pepper and chiles.
nd stir curry paste until fragrant, about 2 minutes. Stir shrimp into
econds.
5. Add curry powder and stir another 10