Indo-Thai Shrimp Curry

This would be attempt number 2 for making an amazing curry that my aunt made in India….yeah, no. I’m still not that cool.  However, the first time, I tried to make the Indian curry and it turned out more Thai than Indian.  SO THE NEXT TIME, I was like, I’ll make Thai curry for you! ….and then it turned out very Indian-y. #typicalprakritiproblemSo, I’m going to give you the recipe that was more Indian. (Just because, you know…it’s closer to my goal)

Ingredients

• 1 bag of frozen shrimp (although, fresh shrimp will taste wayyyy better)
• 1 small onion
• 2 tbsp peanut sauce
• 1 tbsp cumin
• 1 tsp coriander
• 1 tsp turmeric
• 1 tbsp garlic paste
• 1 tsp salt (or to taste)
• 1 tomato (chopped up, por favor)
• 1 pepper or something to make it spicy
• 1/4 can of coconut milk
• And 1 red pepper, sliced into nice pieces
• 1 tsp kaffir lime leaves, thai basil (optional)

Procedure

1. Chop up the onions and slice the peppers
2. Heat some olive oil in a skillet, and add the chopped onions and garlic paste.
3. Stir the onions around for a little while (about a minute or so) and add the cumin, coriander, and turmeric and tomatoes.
4. Mix it up a bit and let it cook for about two minutes.
5. Then take it off the stove and put it in a blender and blend it to a pulp. Then, put it back on the stove.
6. Once it’s back on the stove, add the salt, peppers, and whatever spicy thing you decide.
7. Add about 1/4 cup (or 1/4 can) of coconut milk and stir it in.
8. Add the shrimp (if you want, you can make this with 1.5 lb of chicken too) and the red pepper!
9. Mix it all up and let it simmer for a while. Mine was too watery, so I added some corn starch and stirred it in.
10. Let it come to a boil and cook for about 5 minutes
11. When it’s the right consistency, serve with rice!