|
Post by MarieAlice on May 19, 2003 8:51:50 GMT -6
Shrimp Curry
12 ounces cooked shrimp
1 cup brown rice
1/3 cup water
1/4 cup onion, chopped
1 1/2 teaspoons curry powder
1/2 teaspoon instant chicken bouillon granules
2 medium carrots, sliced, about 1 cup
3/4 cup (6 ounces) evaporated milk
1/4 cup buttermilk
4 teaspoons cornstarch
1 tablespoon lemon juice
1/8 teaspoon salt
Dash pepper
1/4 cup green pepper, chopped
1 tablespoon chutney
1/2 cup golden raisins
1/2 cup pineapple chunks in juice, drained
Coconut (optional)
Cook rice according to package directions and set aside. In medium saucepan stir together water, onion, curry powder, and bouillon granules. Stir in the carrot. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until the carrots are just tender. In a small mixing bowl stir together the evaporated milk, buttermilk and cornstarch. Stir into mixture in saucepan. Stir in the lemon juice, salt, and pepper. Cook and stir until thickened and bubbly. Stir in shrimp and green pepper; return to boiling. Stir in the chutney. Serve over cooked rice. Sprinkle each serving with pineapple, raisins and coconut.
|
|