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Tofu and Shrimp Curry Recipe

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This recipe for Tofu and Shrimp Curry, by , is from The Oyetuga Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carlene Oyetuga

Category:
Category:

Ingredients:  
Ingredients:  
1 container tofu
2 dozen large raw shrimp
1 can coconut milk (400 ml)
1 onion
1 large potato
1 large carrot
1/8 tsp cumin
1/8 tsp anise
2-3 cloves
1/4 cup curry powder
2 garlic cloves
Salt to taste (1 tsp)
Red pepper to desired heat
2 Chicken bouillon cubes
2 tblsp olive oil

Directions:
Directions:
Peel and chop all vegetables in cubes
Mince garlic
Heat oil in pan
Add onion and garlic to sauté
Add anise, cumin, clove
Add potatoes and sprinkle curry powder over mixture. Stir well.
Add coconut milk, a little water to rinse out the can, bouillon cubes, salt, pepper, and additional curry powder
Should be a nice creamy yellow color
Add carrots
Bring to boil, add tofu, then reduce heat to low until potatoes and carrots are soft
Add shrimp and heat until shrimp is pink.

Serve over rice

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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