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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet heat oil over medium high. Add onion, garlic, and ginger and saute until onion is translucent, about 3 minutes. Add curry powder and 1/2 teaspoon salt and saute for 30 seconds. Stir in cauliflower and stock, and bring to a boil. Cover and cook until cauliflower is just tender, about 5 minutes. Add shrimp, cover, and cook until shrimp are opaque throughout, 2 to 3 minutes, taste and adjust for seasoning.

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Reviews (2)

34 Ratings
  • 5 star values: 7
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 1
Rating: Unrated
01/05/2014
This is a really easy recipe to make. I did not have fresh cauliflower or shrimp on hand but used the frozen varieties and I do not believe it compromised the dish at all. Due to other commenters points on blandness on other curry-based recipes, I added a sliced jalapeño (including the seeds) when I sautéed the onions. I pre-seasoned the shrimp with salt and pepper before adding to the mixture. I'll use HHW29's suggestion of serving with coconut rice and will add more peppers :). Great dish!
Rating: Unrated
05/01/2013
This was delicious and very quick to prepare. I added a handful of chopped cilantro at the end, and I felt it was essential for a prettier color/presentation and flavor. I served over coconut rice (this recipe: http://thaifood.about.com/od/quickeasythairecipes/r/coconutricecook.htm). I highly recommend it with these additions.