Quick Shrimp Curry

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Note: This was one of my mother’s favorite easy recipes.  Look in the Asian section of large supermarkets for interesting ingredients such as curry paste, lime pickle, and coconut milk.

4 cups bouillon
1 tablespoon mild curry powder or 2 tablespoons mild curry paste
1 16-ounce bag frozen mixed peppers and onions
1 16-ounce bag frozen mixed oriental vegetables
1 pound frozen cooked shrimp, or frozen mixed seafood
1 14-ounce can coconut milk or 2 cups of plain yogurt
Cooked barley, brown rice or other whole grains of your choice
Spanish redskin peanuts or pine nuts (optional)

Bring the bouillon to a boil in a large pot. Stir in the curry powder and frozen vegetables. When they are soft, add the frozen shrimp or mixed seafood. Cook about 5 minutes to blend the flavors. Stir in the coconut milk and heat through. Serve over cooked whole grains and sprinkle with the nuts.

4-6 servings