The Starving Chef Recipe: Garlic Shrimp Curry

By Felicia Vargo, The Starving Chef

Nothing quite beats away the winter blues like a spicy bowl of curry.

This creamy, garlicky curry is packed with authentic flavor and will certainly warm you from the inside out.

Garlic Shrimp Curry

Prep time: 30 minutes
Cook time: 60 minutes
Makes: 4 servings

Ingredients

1 lb. shrimp, peeled
1 sweet onion, chopped
8 cloves garlic, roughly chopped
8 oz. baby corn
3 T golden raisins
13 oz. coconut milk
3 T red curry paste
2 T hot curry powder
2 T brown sugar
2 T ghee OR butter
1 Anaheim pepper OR green pepper, chopped
2 T lime juice
1 T ginger, minced
14.5 oz. diced tomatoes
1 T fish sauce (optional)
1 t red pepper flakes, to taste
1 t parsley, chopped for topping
Basmati rice, for serving

Here’s How

1. In a skillet over medium-high heat, melt the ghee then add the onions, baby corn, peppers and curry paste. Saute until the curry paste is fragrant and the onions and peppers are beginning to soften—about eight to 10 minutes.
2. Stir in the curry powder, brown sugar, golden raisins, ginger and garlic. If the pan is too dry, add one to two more tablespoons of ghee or butter. Continue to saute for another three to five minutes, until the garlic is tender.
3. Add the diced tomatoes and stir. Cook down for five to 10 more minutes, stirring occasionally. Whisk in the coconut milk and fish sauce. Cover and simmer for 30 minutes over medium heat.
4. When the curry has thickened up, add the shrimp and lime juice to the pot. Stir gently for four to five minutes until the shrimp is pink and cooked through. Season with red pepper flakes as desired and top with parsley for a pop of color. Serve with basmati rice on the side. Enjoy!

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