Prep 5 mins
Cook 15 mins
I had some leftover cooked shrimp and I love curry, so why not dream something up? I must tell you that I don't care for raisins, coconut or nuts in my curry, but of course you can do your own thing! Of course this is a complete knockoff of the real thing, but we like it!
- Saute the scallions and tomatoes in the oil for a few minutes until soft, add garlic and curry powder, sate for 30 second longer.
- Add chicken broth, cook down a bit.
- Throw in the peas, and sour cream.
- Stir until combined.
- Add the cooked shrimp.
- Heat through.
- Serve over hot rice.
Yum! Easy, quick and soo yummy! I didn't have leftover shrimps either, but who minds LOL Followed the recipe to the letter except that I used greek sheep yoghurt in place of the sour cream. We'll have this again for sure :)<br/>Thanks, dear, for leaving another keeper which brightens our plates and tummies!<br/>Made in memory of Pam for her Cookathon November 2013.
Lovely, pammy! I didn't have leftover shrimp (what's that?? lol! ), but just let my shrimp poach in the sauce, we both agreed that this was a definite do-again, a lovely supper dish with all the satisfaction of curry and none of the time and labour :) My usual inclination is to serve curry on rice, in this case DH requested spaghetti :-O but you know what? it was quite nice, actually! ;) Thank you Pammy, made and enjoyed for PRMR tag game.