Sauté onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; add garlic, and sauté 1 minute. Add Yukon gold potatoes and next 7 ingredients; bring to a boil, stirring often. Reduce heat, and simmer, stirring occasionally, 25 minutes or until potatoes are tender. Stir in shrimp; cook 4 to 5 minutes or just until shrimp turn pink. Season with salt and pepper to taste. Serve with desired toppings.
TRY THIS TWIST!
Shrimp-and-Corn Chowder: We're big curry fans, but you can just as easily make a traditional chowder. Substitute 1 (12-oz.) can evaporated milk for lite coconut milk. Omit curry powder.
Very easy and GREAT flavor --- but I suggest the following changes: use only 1/2 pound of shrimp and chop it before adding it to the soup, skip the sweet potato or cut down on the yukon gold and use only 8 oz of corn (I use frozen). I’ve always made it this way and there’s not much “broth” at all. I can’t imagine using the full quantitates of shrimp, potatoes and corn and only using one can of broth and coconut milk! Bonus: it doesn’t really take an hour and 25 minutes to make. I made it in about 35!
I had one body of crab meat and 5 shrimp leftover from dining out two nights. I made this as written except added a bit of celery and the crab meat. It was a nice light satisfying dinner after eating out three nights in a row- my birthday and twice with my relatives from out of town.
Excellent. I used all sweet potato (just over 1 1/2 lbs) total. I used red curry powder (a spicier variety), and added about 1/2 tsp turmeric and 1/4 tsp red curry paste (for a bit of kick). I might try adding some minced fresh ginger with the garlic next time.