- 2 tablespoons vegetable oil
- 2 1/2 pounds fresh shrimp, peeled and deveined
- 3 stalks celery, diced
- 1 carrot, sliced
- 1 potato, peeled and diced
- 1 onion, minced
- 2 (10.75 ounce) cans condensed cream of celery soup
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 2 (10.75 ounce) cans milk
- 2 1/2 tablespoons curry powder
- 1 (14 ounce) can coconut milk
- salt to taste
- In a large saucepan saute oil, celery, carrot, potato and onion over medium heat until almost tender. Add shrimp, celery soup, mushroom soup, milk, curry powder, and coconut milk. Reduce heat to low and let simmer for 20 minutes. Salt to taste.
05/02/2018
recipepes.com
Easy Shrimp Curry, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
