Shrimp Curry

 

2 tablespoons ghee or butter

3 onions, dices

3 garlic cloves, minced

2 cups of water

1 140z can of chopped tomatoes

2 apples, peeled, cored and diced

1 cup celery, chopped

1 tablespoon ginger, minced

2-3 tablespoons curry powder 

1 tablespoon brown sugar

1 can coconut milk

3 1/2 pounds shrimp, shelled and deveined

salt and pepper

chopped parsley to garnish

1. heat ghee in a large skillet and add the onion and garlic. Cook until light brown,  add curry and sugar, stirring quickly

2. add water, tomatoes, apples, celery and ginger. Cook until vegetables very soft or around 30-40 minute

3. pour coconut milk in, during the last 10 minutes of cooking and then add the shrimp and cook 5 more minutes. Stir the parsley in right before serving