8 Servings
1/4 c butter (or vegetable oil)
1 c onion, chopped
1 t garlic powder
1 T curry powder
1 t turmeric
1 T salt
1/2 t chile powder
2 c coconut milk
2 lb shrimp, shelled
2 c potatoes, peeled and cubed
1 c water
1/4 c lemon juice
Heat a large sauce pan and add the butter or oil. Add the onion,
garlic powder, curry powder, turmeric, salt, and chile powder and saute until the onion is soft, but not brown. Add 1 cup of the coconut milk, shrimp, potatoes, and water, cover, and simmer for about 20 minutes.
Add the lemon juice and remaining 1 cup coconut milk and cook for
another 10 minutes, or until slightly thickened.
Serve hot with rice and accompaniments such as the following in a large sectioned relish dish, fried onion rings, chopped bananas, CHOPPED cucumbers, raisins, mango or pineapple Chutney, or toasted shredded coconut.
If a thicker curry is desired, dissolve 2 tablespoons cornstarch in 2
tablespoons water and add during the last few minutes of cooking.
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