How to make simple shrimp curry?

Question

I have a can of coconut milk, some shrimps, potatoes and curry powder.

How would you go about making it?

thanks, i'm so tired i can't think. your help is really appreciated.

Answer 1

Heat some olive oil in a pan and start frying the potatoes. When they are cooked almost all the way done, sprinkle in the curry powder. Since you didn't provide quantities, it's hard to say how much - although I'm a fan of cooking by sight. Just sprinkle it in until it smells like the right amount. Cook the curry for a few seconds, then pour in your coconut milk. Warm the milk then add the shrimp until pink.

Answer 2

Shrimp Curry

Serves 4

Ingredients:

1 tablespoon butter
2 tablespoons red onions, diced
2 tablespoons curry powder
1/2 teaspoon ginger, powdered
1 each dried red chiles, crushed
1 pinch salt
1/2 cup meat stock
4 cups shrimp, medium (36-42 count), peeled and de-veined
1 cup coconut milk
1 each cucumber, peeled and diced
1 tablespoon lemon juice
1 pinch cayenne pepper

Preparation:

Melt the butter in a large saucepan and add the onion. Cook until the onions gain a little color. Add the curry powder, ginger, chile, salt and meat stock. Simmer for 15 minutes or so.

Add the shrimp, coconut milk, cucumber, lemon juice and cayenne. Simmer for about 5 minutes until the shrimp are cooked through. Serve with white rice.

Answer 3

Easy Shrimp Curry
INGREDIENTS
2 tablespoons vegetable oil
2 1/2 pounds fresh shrimp, peeled and deveined
3 stalks celery, diced
1 carrot, sliced
1 potato, peeled and diced
1 onion, minced
2 (10.75 ounce) cans condensed cream of celery soup
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (10.75 ounce) cans milk
2 1/2 tablespoons curry powder
1 (14 ounce) can coconut cream
salt to taste

DIRECTIONS
In a large saucepan saute oil, celery, carrot, potato and onion over medium heat until almost tender. Add shrimp, celery soup, mushroom soup, milk, curry powder, and coconut milk. Reduce heat to low and let simmer for 20 minutes. Salt to taste.

Answer 4

Coconut Curried Shrimp:

Keep uncooked shrimp in the freezer. To thaw and peel frozen shrimp, place in a bowl of cold water for 15 minutes, occasionally breaking up frozen clumps with your hands. After 15 minutes, the shrimp will be thawed enough to peel. By the time you finish peeling them, they will have thawed completely.

1 1/2 pounds peeled shrimp
1 tablespoon minced fresh ginger
2 garlic cloves, minced
1 tablespoon sesame oil
1 red bell pepper, finely chopped
1 1/2 teaspoons Thai red curry paste
1 teaspoon curry powder
1 (15-ounce) can coconut milk
2 tablespoons soy sauce
1 tablespoon brown sugar
1/4 cup cilantro, chopped
Hot cooked rice

Combine first 3 ingredients in a bowl. Heat oil in a large skillet over medium-high heat. Add shrimp; cook 3 to 4 minutes or until pink, stirring occasionally. (Shrimp will not be cooked through.) Remove from skillet; set aside.

Add bell pepper, curry paste, and curry powder to skillet. Cook for 2 minutes, stirring constantly. Stir in coconut milk, soy sauce, and brown sugar. Cook for 3 minutes or until curry paste dissolves, stirring constantly.

Stir in shrimp; cook 2 minutes. Remove from heat. Stir in cilantro, and serve immediately in shallow bowls over hot cooked rice.

Yield: Makes 4 servings