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.
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
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.