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" I usually serve this dish with bite-sized pappadums and finely sliced cucumber dressed with vinegar, chopped mint and a pinch of brown sugar. "

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Easy Thai Shrimp and Potato Curry

Added on Mon Nov 26 2007

Views 666

The Basics

• Dish: Main Course
• cuisine: Thai and SE Asian
• Serves: 4 to 6
• Prep Time: 0hrs 15 mins
• Cooking Time: 0hrs 20 mins

Ingredients

• Handful of  coriander (cilantro) chopped
• 1 lb raw shrimp
• 2 medium onions
• 3 medium potatoes boiled and cubed
• 1 tin 14oz  coconut milk
• 1 cup  water
• 3 tbsp  oil
• 1 tbsp  ginger grated
• 2  garlic cloves crushed
• 1 small  green chilli de-seeded and finely chopped
• 1 tbsp  ground coriander
• Pinch of  ground turmeric
• Salt to taste 
• Squeeze of lemon

Method

Peel the shrimps and finely chop the onions. Heat the oil, at a low temperature, in a wok and add the onions. Cook for 10 minutes or until translucent, then add the ginger, garlic, green chilli, coriander and turmeric. Cook for another minute, then stir in the coconut milk and water and bring to a boil. Now add the potatoes and simmer for 10 minutes until slightly thickened. Add the shrimp, cooking until they are pink. Season with salt and lemon, serving over plain boiled rice garnished with coriander.