No Longer Kitchen Sink Shrimp & Veggie Curry Recipe

Name: No Longer Kitchen Sink Shrimp & Veggie Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large carrot (cut in 1/2 in coins & cooked to near tender); 1 (13 1/2 ounce) can unsweetened coconut milk; 2 tablespoons fish sauce; 1 -2 teaspoon curry powder (per pers pref, but I use the larger amt); ½ teaspoon garlic powder; ¼ cup raisins; 1 (6 ounce) can crushed pineapple (well-drained); 13 cucumber (washed, left unpeeled & cut in 2-3 in julienne strips); 13 leek (washed & cut in 2-3 in julienne strips); 1 cup baby shrimp (more or less per container size you use or pers pref); ⅓ cup baby corn (halved, opt veggie add); ⅓ cup snow peas (halved, opt veggie add); 3 cups white rice (cooked)

Servings: persons

1 large carrot (cut in 1/2 in coins & cooked to near tender)
1 (13 1/2 ounce) can unsweetened coconut milk
2 tablespoons fish sauce
1 -2 teaspoon curry powder (per pers pref, but I use the larger amt)
½ teaspoon garlic powder
¼ cup raisins
1 (6 ounce) can crushed pineapple (well-drained)
13 cucumber (washed, left unpeeled & cut in 2-3 in julienne strips)
13 leek (washed & cut in 2-3 in julienne strips)
1 cup baby shrimp (more or less per container size you use or pers pref)
⅓ cup baby corn (halved, opt veggie add)
⅓ cup snow peas (halved, opt veggie add)
3 cups white rice (cooked)

1
Place 1st 7 ingredients (carrot thru pineapple) in a lrg saucepan & stir to combine.
2
Over lowest heat, warm mixture for 10 min (This allows flavors to blend & raisins to plump).
3
Raise heat to simmer, add julienned leek & cucumber + baby shrimp & cook for 3 minutes.
4
DO NOT BOIL.
5
If using either or both of the optional veggie adds, add & cont to simmer till just well-warmed (This is meant to be chunky, texturally crisp & eaten w/a spoon).
6
Serve immediately in a soup bowl over mounded rice, allow to sit for use as needed or store in refrigerator for use that nite or the next day.
7
So easy!

683

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large carrot (cut in 1/2 in coins & cooked to near tender), 1 (13 1/2 ounce) can unsweetened coconut milk, 2 tablespoons fish sauce, 1 -2 teaspoon curry powder (per pers pref, but I use the larger amt), and more.

Yes, No Longer Kitchen Sink Shrimp & Veggie Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

No Longer Kitchen Sink Shrimp & Veggie Curry

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