I usually use this brand of curry sauce to make all of my curry dishes. In the past I’ve made Curry Tofu and Veggies. Today I used shrimp to make a delicious pescatarian meal.
1 box of curry sauce mix
1-2 lbs of raw shrimp (de-vein)
2 large russet potatoes
1 white onion
1-2 tbs minced garlic
2-3 tbs of oil (olive or canola)
3-31/2 cups of water
steamed brown or white rice
Dice up russet potatoes and carrots.
Wash shrimp. I thawed frozen shrimp which were already de-veined.
Chop up a white onion and add 1 tbs of minced garlic to 2 tbs of oil (olive, canola, etc.). Sauté until onions are translucent (4-5 minutes).
Add potatoes and carrots and 1 1/2 cup of water to pot. Add 1/2 of the curry brick and stir. Heat for about 20 minutes or until potatoes and carrots start to get tender.
Add another 1 1/2 cups of water and the other half of the curry brick. Stir until curry brick is dissolved. Add shrimp. Add another 1/2 cup of water. Cook until the shrimp are bright pink (8-10 minutes)
Serve with steamed brown or white rice.
Peace and Love