Curry is a fan favorite of mine. I mean, who doesn't like it? It's smooth, delicious, and savory. I think it's a great starter dish if you're trying to get into stews and making more meals that can be paired with rice or breads like naan. 

The coconut milk should be unsweetened to add a balance of the dish. I also use shrimp for this dish but chicken can also be substituted. Using spices like cumin and paprika adds to the great flavor of curry. SO for my spice lovers, no worries with this one. 

I like making my own tomato pasta from blending fresh tomatoes. But, for some a store bought tomato paste works just as well!

Let's Start Makin'

Prep 

1. Dice 1 yellow onion and 2 potatoes. Then, in a bowl season shrimp with 1 tsp of:

• Curry powder
• Chili powder
• Chicken bouillon
• Garlic powder
• Mr dash chicken seasoning

Oil and cook shrimp on medium heat 

Shrimp

2. Take out cooked shrimp and place it in a bowl for later. Add diced onions to the pot and cook till transparent. 

Note: Pour in tsp of olive oil if the pot is dry.

Putting it together

3. Add to the pot: 

• 1 cup of water
• 2 tbs red pepper powder
• 1 tsp curry powder
• 2 cups coconut milk
• 1/2 cup tomato paste
• 1 tsp bouillon 
• 1 tsp garlic powder
• 1 tsp butter

4. Add in diced potatoes and shrimp and stir. Cover with pot with a lid 

and simmer on medium-low heat for 10 minutes. Plate with Jasmine rice and top with some chopped green onions. 

ENJOY!