Main Dish

U.S. Potato Wedges with Shrimp and Coconut Milk Curry

  • No Reviews
  • Prep Time: 10min
    Cook Time: 20min
  • Serves: 4
Share on Print


  • U.S. frozen potato wedges - 4 cups
  • 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.


Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.