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I'm not a fan of coconut milk but I LOVE curry. This is an adaptation of a recipe from my mother-in-law.


  • 2 tbsp Butter
  • 1 cup Onion, chopped
  • 1 clove Garlic, crushed
  • 1/2 cup Celery, chopped
  • 2 tbsp flour
  • 2 tsp hot curry powder
  • 1 tsp soy sauce
  • ~1 cup vegetable broth
  • 2 8oz cans diced tomatoes, undrained
  • 1 lb shrimp, cooked


  • Melt bugger in large skillet. Add onion, garlic and celery. Cook until soft.
  • Blend in flour. Add curry powder, soy sauce, broth and tomatoes, stirring constantly. When bubbly, reduce heat and simmer uncovered for 20 minutes.
  • Add shrimp and cook until warmed through, about 5 minutes. Serve with rice.

Categories: Dinner  Indian  Main Dish  Shellfish  Side Dish 
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