Hawaiian Shrimp or Chicken Curry

Featured in the Honolulu Star-Bulletin on June 7, 2006.

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Ingredients:

Hawaiian Shrimp or Chicken Curry

  • 1/4 cup butter
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 1 small piece ginger root, minced
  • 1 1/2 tablespoons curry powder
  • 5 tablespoons flour
  • 1 1/2 teaspoons salt
  • 1 can (12 ounces) frozen coconut milk, thawed or 1 can (13.5 ounces) good quality canned coconut milk
  • 1 cup chicken broth
  • 1 1/2 pounds medium shrimp, shelled and cleaned or 1 1/2 pounds boneless, skinless chicken breast, cubed and cooked

Directions:

Put butter, onion, garlic, and ginger into a 2-quart casserole. Cover. Stirring occasionally, microwave on high power for 4 minutes or until onion is transparent. Stir in curry powder, flour, and salt. Slowly add coconut milk and broth, stirring constantly. Cover. Stirring frequently, microwave on medium power for 10 minutes or until sauce thickens. Add shrimp or chicken; cover. Stirring occasionally, microwave on medium power for 2 to 4 more minutes. Makes 6 servings.

To cook on electric range: In a saucepan, melt butter and saute onion, garlic, and ginger until tender. Add curry powder, flour, and salt. Gradually stir in coconut milk and broth. Cook over medium heat, stirring constantly, until mixture thickens. Stir in shrimp or chicken; heat until shrimp is cooked or chicken is heated through.

Serve with rice and any or all of these condiments: Chutney, chopped green onions, shredded toasted coconut, chopped hard-cooked eggs, chopped nuts, chopped raisins, and crisp crumbled bacon.

Approximate nutrient analysis per serving (using shrimp and frozen coconut milk, not including condiments):
350 calories, 22 g fat, 16 g saturated fat, 195 mg cholesterol, 950 mg sodium, 13 g carbohydrate, 2 g fiber, 4 g sugar, 26 g protein

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