Hawaiian Style Shrimp Curry
Hawaiian Style Shrimp Curry
A special recipe for Hawaiian Style Shrimp Curry shared by Jenai Wall, Chairman and CEO of Foodland.
Ingredients
- header Curry Sauce
- 4 tablespoon Butter
- 3 clove garlic, finely chopped
- 3 tablespoon fresh ginger, finely chopped
- 1.5 cup chopped onions
- 0.25 teaspoon salt, to taste
- 2 teaspoon sugar
- 3 tablespoon curry powder
- 4 tablespoon flour
- 1 package package frozen coconut milk (12 oz); or substitute 1 can coconut milk
- Chicken broth, to taste (optional)
- header Shrimp Marinade
- 2 pound shrimp
- 0.5 cup white wine
- 2 tablespoon peanut oil or vegetable oil
- 4 tablespoon curry powder
- salt and pepper to taste
- header Optional garnishes (added right before serving)
- Cashews or peanuts
- Raisins or dried cranberries
- Shredded coconut
- Pineapple or mango chutney
- Diced fresh banana
- Sliced green onion
Instructions
- Peel and devein shrimp.
- Combine white wine and oil and add shrimp. Marinate for about 15 minutes
- Pan fry curry powder in a medium frying pan. Remove shrimp from marinade and add to pan. When shrimp turns pink, remove from heat and set aside.
- Melt butter in a medium-sized pot. Add garlic, ginger, and onion and cook until the onion is soft, but do not let it caramelize.
- Whisk in sugar, salt, curry powder and flour.
- Slowly whisk in coconut milk, a little at a time so the sauce stays smooth.
- Continue cooking, stirring often for about 20 minutes on a low boil so the sauce gets thick. If you prefer a thinner sauce, add chicken broth or more coconut milk to reach desired thickness.
- Add shrimp to sauce, stir and heat through, bringing to a gentle boil.
- Serve over hot rice with the garnishes of your choice.
Notes
Adapted from Willow's style shrimp curry recipe from "A Taste of Aloha: A Collection of Recipes from the Junior League of Honolulu"
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