Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 large yellow onion, finely minced
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 medium carrot, peeled and cut into small coins
  • 1 small Yukon Gold potato, peeled and cut into 1/2-inch cubes
  • 3.5 oz Japanese curry roux blocks
  • 3 cups dashi or low-sodium chicken stock
  • 1 tbsp neutral oil
  • 1/2 Fuji apple, grated
  • 1 tbsp soy sauce

Instructions:

  1. Heat neutral oil in a large skillet over medium-high heat. Add the minced onions and cook for 5–7 minutes until soft and golden brown. Add garlic and ginger, sautéing for 60 seconds until fragrant.
  2. Add the carrots and potatoes to the skillet. Pour in the dashi or chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 8–10 minutes until potatoes are fork-tender.
  3. Turn heat to low. Break the curry roux blocks into the liquid. Stir constantly until the roux is dissolved and the sauce thickens. Stir in the grated apple and soy sauce.
  4. Season the shrimp with salt and pepper. Increase the heat to medium and add the shrimp to the sauce. Cook for 2–3 minutes until they turn opaque and pink. Remove from heat immediately.