Shrimp curry with coconut milk
1 Tablespoon butter
1 pound large raw shrimp, shelled and deveined
1 Tablespoon olive oil
1 yellow onion, chopped
2 teaspoon salt
½ teaspoon freshly ground pepper
1 Tablespoon curry powder
2 cloves garlic, minced
2 inch piece of ginger, grated (2 tablespoons)
1 cup diluted broth ( ½ cup broth + ½ cup water)
1 red pepper, cut into julienne strips OR carrots, peeled and cut
4 or 5 small red potatoes, washed and cut in quarters
½ – 1 cup coconut milk
4 or 5 scallions, cut into 1inch lengths
1/2 bunch fresh cilantro, leaves only (optional)
Juice of 1/2 lime, freshly squeezed (optional)
If you prefer, you can skip the shrimp and butter, then simply add 1 cup of cashews after the meal is complete.
In a small skillet over medium heat, add 1 Tablespoon butter. When foam subsides, add shrimp and cook until they just turn pink. Set aside.
Add 1 Tablespoon oil to a large skillet. Add onions and sauté until softened, about 5 minutes. Add salt, pepper, curry powder, garlic and ginger over the onions. Sauté another minute and add the diluted broth.
Add red pepper, red potatoes, and cook at least 15 minutes. Add about the coconut milk and simmer, uncovered, 10 minutes to bring flavors together.
Add shrimp back to skillet along with scallions, cilantro leaves and lime juice, if desired. Taste and adjust seasoning.