1 lb. large size shrimp
1 cup coconut milk
1 thumb size ginger, slice thin
2 cloves of garlic, minced
1 small onion, slice thin
1 stem lemon grass, cut into 4
1 small can pineapple chunks
1 small potato, cut into 6
1 small carrot, cut into bite size
1/2 teaspoon curry powder
1 tablespoon cooking oil
Salt and ground pepper to taste
1 cup water
Using a pot sauté ginger, onion and garlic till caramelized in cooking oil.
Add the lemongrass, carrots and potato. Sauté for few minutes.
Add water, pineapple juice from the can, salt and ground pepper.
Cover pot and simmer in medium low heat till vegetables are half way cooked.
Add the coconut milk and curry powder. Simmer for few minutes.
Add the shrimp, simmer for few minutes or till the shrimps are fully cooked.