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Bob Greene's Shrimp Curry

Serves 4

Originally aired

INGREDIENTS
  • Vegetable oil cooking spray
  • 1 onion, chopped
  • 12 teaspoon cayenne, or more to taste
  • 2 cloves garlic, finely chopped
  • 2 tablespoons curry powder
  • 12 teaspoon powdered ginger
  • 2 cups chopped fresh tomatoes or canned no-salt-added tomatoes
  • 12 cup light coconut milk
  • 3 cups water
  • 1 pound shrimp, shelled and deveined
  • 18 teaspoon salt
  • Black pepper to taste
PREPARATION

Heat a large heavy bottomed stockpot over medium heat and coat the pot with cooking spray.

Cook the onion until translucent, about 5 minutes. Add the cayenne, garlic, curry

powder, and ginger and cook for an additional 2 minutes, stirring constantly.

Add the tomatoes, coconut milk, and water and bring to a boil. Reduce to a simmer for 10 minutes.

Add the shrimp. Bring to a boil again and cook for an additional 1 minute. Season with salt and pepper. Serve.

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