Shrimp Curry

Submitted by Bokenpop aka Mad

"A delicious spice blend that's just hot enough to warm you up on a chilly winter's night. The beauty of this dish is that the curry sauce can be made ahead and shrimp added just before serving which makes it perfect for entertaining."

 

• Ready In: 1hr 20mins
• Ingredients: 18
• Serves: 10

ingredients

• 29.58 ml butter
• 29.58 ml oil
• 1 large onion, chopped
• 4 garlic cloves, crushed
• 2 cm piece gingerroot, cleaned and grated
• 29.58-59.16 ml curry powder
• 2 bay leaves
• 1 whole star anise
• 1 cardamom pod
• 1 stick cinnamon
• 4.92 ml cumin seed
• 3 large tomatoes, skinned and crushed finely
• 29.58 ml white vinegar
• 2.46 ml sugar
• 236.59 ml chicken stock
• salt and pepper, to taste
• 118.29 ml coconut milk
• 1587.57 g medium raw shrimp, peeled and deveined

directions

1. Heat butter and oil in a large pot and fry onions, garlic and ginger for 5 minutes.
2. Reduce heat and add curry powder, bay leaves, star anise, cardamom pod, cinnamon stick and cumin seeds cooking this for 5 minutes.
3. Add tomato pulp, vinegar, sugar and chicken stock stirring well.
4. Bring to the boil, reduce heat and leave to simmer for 45 minutes - the curry sauce could cook for hours at this stage which would blend the spices very well.
5. Add coconut milk and adjust seasoning to taste.
6. Raise heat, add shrimp and cook for 10 minutes til all shrimp have turned pink.

Reviews

[Katjconsult]

This was awesome! I didn't have 3.5 pounds of shrimp so I used some broccoli and zucchini in it also. I am definitely making this again, probably this week.

 

[MiaSumitra]

This was wonderful! I had to leave out the anise & cardamom pod as they were nowhere to be found at my local grocery. I was surprised at how mild it was, but I am a curry fanatic so perhaps I'm immune? The mildness DID NOT detract at all from the overall taste and the ginger gave it a perfect extra POP!

 

[Iluv2cook59]

I have made this prawn curry twice now and I wanted to say thank you for sharing such an "incredible" dish!! 5 thumbs up !! I have since used this base recipe in making lamb curry ... just fry up the lamb pieces first and follow the recipe to a tee. A sure 5 star winner recipe that will be shared on New Years Eve

 

[Thorsten]

Very spicy and hot to warm you up. I've had it after a walk outside in the cold. Made the sauce ahead and added the shrimp just before serving. I suggest to serve it with some rice to take up the delicious sauce. Thanks for sharing this easy to make and tasty curry.