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
he curry paste, place the lemongrass, garlic, chilis, ginger, shallots, shrimp paste
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
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
nd stir curry paste until fragrant, about 2 minutes. Stir shrimp into
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.
edium-high heat; stir in curry paste and cook until fragrant
nd tomatoes.
Add the shrimp and cook covered over a
Rinse shrimp. Place in a medium bowl,
f boiling water, cook the shrimp for about 3 to 5
b>curry paste. Stir frequently until onions soften, 5 minutes. Meanwhile, place shrimp
Combine water and 1 tablespoon salt in a Dutch oven; bring to boil. Add shrimp and cook 3 to 5 minutes; drain well and rinse with cold water. Peel and devein shrimp; set aside. Saut onion and butter until crisp-tender. Add flour and curry powder, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk; cook over medium heat, stirring constantly until thickened and bubbly. Stir in salt, sugar, ginger and lemon juice. Add shrimp and cook over medium heat until thoroughly heated. Serve over rice.
br>Peel and devein shrimp.
Saute shrimp and pineapple chunks in