nd garlic for 1 min, until aromatic. Add shrimp; saute for 1-2
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
For the lamb kofta, process onion,
For the curry aioli, process the garlic, egg yolk, lime juice and curry paste
mediately remove from heat. Cool for 10 mins, then pour over
For Shrimp:
Over medium heat cook
Whisk together all ingredients (except for shrimp) in a medium bowl, until well combined.
Cover and refrigerate several hours (or overnight) for flavors to blend. Before serving, taste and adjust for seasoning.
Place dip in a serving bowl and surround with shrimp.
he curry paste, place the lemongrass, garlic, chilis, ginger, shallots, shrimp paste
nd ginger for 5 minutes.
Reduce heat and add curry powder
oil and add half the shrimp. Bring to a boil, remove
oil and add half the shrimp. Bring to a boil, cook
Place shrimp in a gallon-size resealable
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.
Dissolve the creamed coconut in 3/4 cup boiling water and set aside.
Heat the oil in a small pan. Add the shallot and chili and cook gently for 3-4 mins until softened. Add the curry paste and cook, stirring, for 1 min.
Stir in the shrimp, cucumber, lime or basil leaves and dissolved creamed coconut. Season to taste. Simmer gently for 2-3 mins until slightly reduced and heated through. Sprinkle with chopped cilantro to garnish. Serve immediately 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.
For the Curry: makes 12 ounces-3
nd stir curry paste until fragrant, about 2 minutes. Stir shrimp into
dd the shrimp and cook covered over a low heat for 15
Rinse shrimp. Place in a medium bowl,