Posted on July 05, 2016 by Anne Milneck | 0 comments
Rich and satisfying, this curry is sure to become a weeknight staple in your home. Our Garlic Curry powder is a delicious blend of rich garlic with just the right amount of spice. Chicken can easily be subbed in for the shrimp or leave it out all together for a vegetarian version.
1 onion, minced
1 stalk celery, diced
1 sweet potato, peeled and diced
1 Tbl Garlic Curry
4 cloves garlic, minced
1 can diced tomatoes
2 cas coconut milk
2-4 Tbl coconut cream (optional)
1 pound shrimp
Salt-free vegetable stock (optional)
Salt to taste
1 scallion, sliced
cilantro for garnish
Place a pot over medium-high heat. Pour enough Garlic Extra Virgin Olive Oil to coat the bottom of the pan. Add the onions, celery, sweet potato and Garlic Curry powder. Stir to combine. Lower the heat to medium, place the lid on the pot and allow the aromatics to cook until softened and tender and the sweet potato can be pierced with a knife, about 8 minutes. Remove the lid and add in the garlic and cook until fragrant. Add in the tomatoes, coconut milk and coconut cream (if using.) Bring to a boil and lower heat and add the shrimp. Cook until the shrimp are firm and opaque pink, about five minutes. Adjust the consistency with vegetable stock, if desired. Taste and adjust with salt. Serve with Lime Basmati Rice and garnish with scallions and cilantro.
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