Potato And Shrimp Curry Food

SHRIMP IN YELLOW CURRY (GANG LUENG GOONG)

Steps:

• Heat oil in a large saucepan.
• Brown onion and then and ginger and garlic.
• Add curry paste, and mix well. It might be a bit globular, but don't worry - it will mix in nicely once you add the liquid next.
• Add coconut milk and mix well. You can add about 1/3cup water if it is too thick.
• Add carrot and potatoes and bring to a boil. Leave the pot uncovered so that the water previously added will evaporate and you will get a nice thick gravy.
• When the carrots and potato are just about cooked, add shrimp, bell pepper, fish sauce, sugar, chili peppers and curry powder.
• Simmer for 5 minutes until shrimp turn pink. Do not overcook at this stage as shrimp will turn rubbery.
• Top with chopped spring onions just before serving.
• (Note: Taste the curry and adjust seasonings as necessary at this time. Depending on the brand of curry powder you use, you may need to adjust the amount of sugar. I have found some bitter notes in certain brands, and increasing the sugar adjusts that. You can also add some red pepper flakes if you need more heat, or even at more of the yellow curry paste at the last step).

SHRIMP WITH INDIAN-SPICED POTATOES

Steps:

• Toss shrimp with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large heavy nonstick skillet over medium-high heat until hot, then cook half of ginger and half of garlic, stirring, until fragrant, about 1 minute. Add shrimp and cook, stirring, until just cooked through, about 2 minutes. Transfer to a dish and cover.
• Wipe skillet clean and heat remaining 1/4 cup oil over medium-high heat until hot, then cook remaining ginger and garlic, stirring, until fragrant, about 1 minute. Add spices and cook, stirring, 1 minute. Add scallions and 1 1/4 teaspoons salt and cook, stirring, until softened. Stir in hash browns and peas and cook, stirring occasionally, until heated through and potatoes are golden and crisp in patches, about 10 minutes. Stir into shrimp.

SWEET POTATO CURRY

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat; saute celery and onions until tender, 3-5 minutes. Stir in sweet potatoes, garlic, seasonings, coconut milk and broth; bring to a boil. Reduce heat; simmer, uncovered, just until potatoes are tender, 15-20 minutes, stirring occasionally., Stir in green beans and garbanzo beans; cook, uncovered, until green beans are tender, about 5 minutes, stirring occasionally. Serve with rice.