Hawaiian Shrimp Curry Recipe
Would you like to experiment with a great Hawaiian Shrimp Curry recipe? The goodness of Shrimp makes Hawaiian Shrimp Curry a great treat. Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. You don't have to be an expert to judge how delicious and flavorful this dish is.
Ingredients
6 tablespoons butter or margarine
1 tablespoon curry powder
2 teaspoons ground ginger
Pepper to taste
1/4 cup finely minced onion
1/4 cup water
7 tablespoons flour
2 cups milk
1 cup unsweetened coconut milk or use frozen coconut milk
1 1/2 tablespoons lemon juice
Salt
1 1/2 pounds cooked, peeled, and deveined shrimp
1 1/2 cups rice, steamed
Curry Condiments
Directions
Melt butter in a large saucepan; add curry powder, ginger, and pepper.
Cook, stirring constantly, over low heat until the spice gives off a nutty odor and darkens slightly in color.
Be careful not to scorch the spice, or it will ruin the curry.
Add onion and cook, stirring often, until it is soft and begins to turn golden.
Add water and simmer uncovered until moisture has evaporated and onion is very soft.
Remove pan from heat.
Dissolve the flour in the milk, pour into pan.
Also add coconut milk. (At this point, if you want a smooth sauce, you can pour the mixture into a blender and whirl until smooth.) Return pan to low heat and cook, stirring often, until sauce thickens.
Add lemon juice, salt to taste, and shrimp.
Heat, stirring, just until the shrimp are thoroughly hot.
Cook, stirring constantly, over low heat until the spice gives off a nutty odor and darkens slightly in color.
Be careful not to scorch the spice, or it will ruin the curry.
Add onion and cook, stirring often, until it is soft and begins to turn golden.
Add water and simmer uncovered until moisture has evaporated and onion is very soft.
Remove pan from heat.
Dissolve the flour in the milk, pour into pan.
Also add coconut milk. (At this point, if you want a smooth sauce, you can pour the mixture into a blender and whirl until smooth.) Return pan to low heat and cook, stirring often, until sauce thickens.
Add lemon juice, salt to taste, and shrimp.
Heat, stirring, just until the shrimp are thoroughly hot.
