Mama Fay’s Curry Shrimp Recipe
This is truly one of my favourite quick recipes to make! It really is a 30-minute meal. Before you start, put on a pot of steamed rice so that it’s ready when the shrimp are. – Mama Fay
Ingredients
Season Shrimp:
- 1 lb Raw shrimp peeled and deveined
- ½ tsp (2 mL) Black pepper
- ½ tsp (2 mL) Salt
- 2 tsp (10 mL) Curry powder
Curry Sauce Ingredients
- ½ Green bell pepper julienned
- ½ Red bell pepper julienned
- 1 Small onion chopped
- 3 Cloves garlic minced
- 2 Tbsp (15 mL) cooking oil
- 1 Sprig fresh thyme
- ½ tsp (2 mL) Salt
- 2 Tbsp (30 mL) Coconut milk or 1 Tbsp (15 mL) Creamed coconut
- 1 Tbsp (15 mL) Curry powder
- 1 Tbsp (15 mL) Ketchup
- ½ tsp (2 mL) Hot pepper sauce
- 1 Tbsp (15 mL) Cornstarch
- 1 cup (250 mL) Water
Instructions
- Peel, devein raw shrimp and season with black pepper, salt and curry powder, set aside
- Julienne green and red bell peppers and onion; mince garlic
- Heat cooking oil on High in sauce pan
- Saute peppers, onion and garlic until onion is transparent; add 1 spring of fresh thyme
- Reduce heat to Medium-High and add coconut milk. Add salt, ketchup, hot pepper sauce and curry powder; stir
- Lower to Medium heat and add shrimp to vegetables and saute until shrimp begins to turn pink
- Mix water and cornstarch together and add to saucepan
- Simmer for 1 minute, or until shrimp are firm and curry sauce has thickened;
- Add salt and pepper to taste
Notes
Serving Suggestion: Serve with steamed rice and a green salad