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Sunday, September 11, 2011

Shrimp White Curry

A mild shrimp curry which really highlights the flavour of the shrimp. This one comes together quickly if you use canned coconut milk and shrimp which have already been peeled and deveined.

Shrimp White Curry

  • 1 lb shrimp, peeled and deveined
  • 1 garlic
  • 1/2 teaspoon fenugreek seeds
  • 1 cup coconut milk
  • 1 cup water
  • 3 hot peppers (chilies or jalapeños)
  • 3-4 shallots
  • 1 inch ginger root
  • 1/4 teaspoon turmeric
  • 1-2 tomatoes
  • juice of one half lime


Grind fenugreek seeds.
Mince garlic, ginger, shallots and hot peppers.
Diced tomatoes.
Place all ingredients except shrimp and lime juice into a heavy-bottomed pot.
Bring to a boil.
Reduce heat and simmer for 15 minutes until the sauce is slightly reduced and thickened.
Add the shrimp and continue to simmer for another 3 or 4 minutes, just until the shrimp have changed color.
Stir in the lime juice and remove from heat.
Serve hot over rice.

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