No Longer Kitchen Sink Shrimp & Veggie Curry

• 1 large carrot (cut in 1/2 in coins & cooked to near tender)
• 1 (13 1/2 ounce) can unsweetened coconut milk
• 2 tablespoons fish sauce
• 1 -2 teaspoon curry powder (per pers pref, but I use the larger amt)
• 12 teaspoon garlic powder
• 14 cup raisins
• 1 (6 ounce) can crushed pineapple (well-drained)
• 13 cucumber (washed, left unpeeled & cut in 2-3 in julienne strips)
• 13 leek (washed & cut in 2-3 in julienne strips)
• 1 cup baby shrimp (more or less per container size you use or pers pref)
• 13 cup baby corn (halved, opt veggie add)
• 13 cup snow peas (halved, opt veggie add)
• 3 cups white rice (cooked)

1. Place 1st 7 ingredients (carrot thru pineapple) in a lrg saucepan & stir to combine.
2. Over lowest heat, warm mixture for 10 min (This allows flavors to blend & raisins to plump).
3. Raise heat to simmer, add julienned leek & cucumber + baby shrimp & cook for 3 minutes.
4. DO NOT BOIL.
5. If using either or both of the optional veggie adds, add & cont to simmer till just well-warmed (This is meant to be chunky, texturally crisp & eaten w/a spoon).
6. Serve immediately in a soup bowl over mounded rice, allow to sit for use as needed or store in refrigerator for use that nite or the next day.
7. So easy!

carrot, unsweetened coconut milk, fish sauce, curry, garlic, raisins, pineapple, cucumber, baby shrimp, baby corn, snow peas, white rice

Taken from www.food.com/recipe/no-longer-kitchen-sink-shrimp-veggie-curry-231693 (may not work)