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Island Shrimp Curry

Curry is up there with local favorites along-side Beef Stew. This is an adaptation of my sister’s best friend’s recipe, using shrimp. It is a quick and simple recipe to prepare. I love the addition of peas and the uniqueness of hard cooked eggs in this dish. Sure to be a household favorite of yours, I am sure.


Posted By: Deirdre K Todd
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Prep Time: 10 minutes | Cook Time: 20 minutes | Ready In: 30 minutes
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4 large eggs, hard cooked, coarsely chopped

1 medium onion, chopped

¼ c. butter

5 TB all purpose flour

4 cloves garlic, minced

1 ½ TB curry powder

½-inch ginger, peeled, minced

2 (14.5 oz) cans chicken broth

½ (14 oz.) can coconut milk

1 tsp. salt

1 lb. shrimp, shelled, deveined

1 (6 oz) box frozen peas, thawed, drained


Cooking Process:

In a large saucepot over medium heat; sauté onion in butter. Stir in flour, curry powder, garlic and ginger. Add chicken broth and coconut milk; bring to a boil. Reduce heat. Add salt, shrimp and  peas. Cook until shrimp are just cooked. Carefully stir in eggs. Serves 3-4.

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