Shrimp in Coconut Cream Sauce

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INGREDIENTS :

  • 1 lb large shrimp, peeled & deveined and pre-cooked
  • 4 med. red-skin potatoes, diced
  • ½ cup chopped onions
  • 3 tablespoon olive oil
  • 1 tablespoon curry powder
  • 3 garlic cloves, minced
  • ½ cup diced tomatoes
  • 1 cup coconut milk/cream
  • 2 teaspoon paprika
  • 2 stalks scallion, chopped in small pieces
  • 1 teaspoon thyme leaves
  • 2 dried red chilis, chopped finely
  • ½ cup walnuts (optional)12 ounces fresh or frozen peeled and
    deveined shrimp

METHOD:

  • Warm oil on medium heat.
  • Add potatoes and saute over low heat until just barely tender, stirring constantly.
  • Then add onions, and scallion and let that saute until onions are transparent.
  • Add garlic, paprika, parsley and curry powder.
  • Continue to cook over *low* heat for 3 mins, stirring constantly.
  • Add the coconut cream, thyme and tomatoes, and cook for 3 mins on medium heat – stir often, to prevent coconut milk from drying out.
  • Finally, add the shrimp and cook for another 5 mins (until shrimp is tenderly cooked).

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