Shrimp Curry Recipe

This international Shrimp Curry Recipe is a healthy and low-cost recipe from The Thursday Night Feast and Good Plain Meals Cookbook.

| January/February 1978

Try this Shrimp Curry Recipe for a healthy and inexpensive international meal.

Shrimp Curry Recipe

3 tablespoons vegetable oil
1 medium yellow onion, minced
1/4-inch fresh ginger root, grated
2 tablespoons fresh parsley, chopped or coriander leaves, chopped

Heat a cast-iron skillet over medium-high heat. Add oil, and heat until a piece of onion sizzles in it. Add onion, ginger, and parsley or coriander. Stir and fry five to ten minutes until onions are soft and transparent but not brown.

2 medium potatoes, cut in 1/4-inch cubes
Add to onion mixture, and stir and try five to ten minutes until potatoes are half done.
2 medium tomatoes, cut in 1/4-inch cubes, or 1 cup stewed tomatoes
3 tablespoons tomato paste
1 teaspoon sea salt
1/4 teaspoon black pepper
1 to 2 teaspoons curry powder

Add to potatoes. Mix well, cover, and simmer five to ten minutes until potatoes are almost done.

1/4 to 1/2 pound small shrimp, shelled, deveined, and steamed five to ten minutes
1 tablespoon lemon juice

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