Ready to cook shrimp (cleaned and deveined) - 250 grams
Onions, finely chopped - 3
Garlic cloves, finely chopped - 3
Cumin seeds - 1 teaspoon
Fresh ginger, peeled and very finely chopped - 1 thumb-size piece
Sunflower oil - 4 tablespoons
Curry powder - 1 ½ teaspoon
Paprika - 1/2 tablespoon
Turmeric powder - 1 teaspoon
Dried red chilies, broken - 5
Coconut milk - 1 can
Shrimp sauce - 2 tablespoons
Water - ½ - 1 cup
Salt , to taste - 1/2 teaspoon
Prep Time: 10min | Cook Time: 20min
In a large skillet, heat up the sunflower oil over medium heat. Add the onions and sauté for 3-4 minutes until the onions turn translucent.
Add the garlic, ginger, and all of the spices., Cook for about one minute. Add the fish sauce and dried red chili and cook for another minute.
Add the coconut milk, stir well, and then add U.S. Potato Wedges. Reduce the heat to low and cover with a lid. Then, add the water and let the U.S. Potato Wedges simmer for about 10-15 minutes (depending on the size of the potatoes), checking and stirring them every once in a while. Add the shrimp and cook for another 4 – 5 minutes.
The U.S. Potato Wedges should be a little tender and the sauce should be nice and creamy. Taste it to see if you like the amount of salt and spice. If you feel that there is too much sauce, keep cooking the potatoes for a little longer without the lid. If, however, you feel that there is not enough sauce, add a little water. Garnish with a lot of fresh chopped cilantro and serve hot with rice.
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