Shrimp curry with coconut milk

By á-8639

Ingredients

• 1 lb shrimp
• 4 large cloves of garlic
• salt
• pepper
• 1 cup chopped celery
• 1 cup chopped carrot
• 1 cup chopped green pepper
• 1 large onion chopped
• Curry Powder
• Ground Nutmeg
• ground ginger
• coconut milk

Preparation

Step 1

sautee chopped onions in high temperature sun flower oil to soften
add chopped celery, carrot and green pepper and sweat together. when softened add coconut milk, curry powder, nutmeg and ginger. Be careful n ot to add to much nutmeg (taste it).
you may need to add some more finely chopped green pepper and celery if you make it too long before serving.

sautee garlic cloves in oil until soft. add shrimp and sautee quickly but not completely cooked. set aside and add to the curry mixture and cook over very low heat for a few minutes. serve over rice ( see Long Grain Carolina Rice)