No Longer Kitchen Sink Shrimp & Veggie Curry

Total Time: 28 mins Preparation Time: 15 mins Cook Time: 13 mins

Ingredients

• Servings: 6
• 1 large carrot (cut in 1/2 in coins & cooked to near tender)
• 1 (13 1/2 ounce) can unsweetened coconut milk
• 2 tablespoons fish sauce
• 1 -2 teaspoon curry powder (per pers pref, but i use the larger amt)
• 1/2 teaspoon garlic powder
• 1/4 cup raisins
• 1 (6 ounce) can crushed pineapple (well-drained)
• 1/3 cucumber (washed, left unpeeled & cut in 2-3 in julienne strips)
• 1/3 leek (washed & cut in 2-3 in julienne strips)
• 1 cup baby shrimp (more or less per container size you use or pers pref)
• 1/3 cup baby corn (halved, opt veggie add)
• 1/3 cup snow peas (halved, opt veggie add)
• 3 cups rice (cooked)

Recipe

• 1 place 1st 7 ingredients (carrot thru pineapple) in a lrg saucepan & stir to combine. over lowest heat, warm mixture for 10 min (this allows flavors to blend & raisins to plump).
• 2 raise heat to simmer, add julienned leek & cucumber + baby shrimp & cook for 3 minutes. do not boil. if using either or both of the optional veggie adds, add & cont to simmer till just well-warmed (this is meant to be chunky, texturally crisp & eaten w/a spoon).
• 3 serve immediately in a soup bowl over mounded rice, allow to sit for use as needed or store in refrigerator for use that nite or the next day. so easy!