Curry Shrimp

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.

Ingredients:

1 box of curry sauce mix

1-2 lbs of raw shrimp (de-vein)

2 large russet potatoes

2 carrots

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

Step 1:

Dice up russet potatoes and carrots.

Step 2:

Wash shrimp. I thawed frozen shrimp which were already de-veined.

Step 3:

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).

Step 4:

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.

Step 5:

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)