2 Reviews

Had this tonight for dinner, and it will be a regular meal in my house! I followed the recipe with the following exceptions -- used a can of coconut milk in place of the low-fat milk, increased the curry powder to 2 tablespoons, increased raisins to 3/4 of a cup (to finish off the bag), and increase the salt to 1/2 teaspoon total. I served it over brown rice with steamed asparagus on the side. The sauce was velvety and well-seasoned -- I think it would be delicious as a dipping sauce on it's own. Thanks for posting!

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FireRaven May 10, 2007

this was delicious! i used a granny smith apple and added some thai basil from my garden. i also added a pinch of turbinado sugar to tame the bite from the hot curry powder. served this over basmati rice, this was a quick, easy dinner.

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chia August 21, 2005
Shrimp and Apple Curry With Golden Raisins