Ingredients Edit

Directions Edit

  1. In a 4-quart saucepan sauté the chopped onion, garlic powder, curry powder, turmeric, salt, chili powder, butter or oil until soft but not brown.
  2. Add the coconut cream, shrimp, uncooked and peeled, potatoes, diced, and 1 cup water.
  3. Simmer until tender, about 20 minutes, covered tightly.
  4. Add the lemon juice and 1 cup coconut cream.
  5. Cook until slightly thickened — about 10 minutes more.
  6. Serve hot with rice and accompaniments such as the following in a large sectioned relish dish.

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