4 large potatoes, peeled and cut into fours
1 large carrot, peeled and sliced
2 lbs shrimp, peeled, butterflied and deveined
1 large onion, cubed
1 1/2 tsp salt
1 can coconut milk
1/4 cup water
1 box S&B med-hot curry blocks
2 1/2 cups water
1 tsp cilantro, this is just a topping on top of your curry (optional)
Start to boil your carrots and potatoes in the 2 1/2 cups water, boil until fork goes half way through then lower heat to simmer.
While waiting for the vegetables to cook you’re going to start frying the onions in a separate pan with 1 tbsp oil until lightly brown in color. Now add in the curry blocks by crushing it between your fingers to make smaller pieces add in the 1/4 cup water and coconut milk and let it simmer for 5 minutes. This is just like making a coconut curry thickener for your curry.
Next step is to add the coconut mixture into the potatoes and carrots (leaving it in the water it’s already simmering in) stir together and cover.
Last step is to pan fry the shrimp until light orange in color and drain out any fluid that came out of the shrimp and add it straight into the curry. Simmer together for another 5-8 minutes before serving over hot rice.