Shrimp & Coconut Curry
- Ready In:
- 32mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 2 onions, sliced
- 1 tablespoon fresh gingerroot, grated
- 4 garlic cloves, crushed
- 2 tablespoons sunflower oil
- 1⁄2 teaspoon turmeric
- 1 tablespoon ground coriander
- 14 ounces chopped tomatoes, in rich juice
- 4 ounces creamed coconut, chopped
- 2 green chili peppers, halved, deseeded and sliced at an angle
- salt and pepper
- 14 ounces shrimp, large, raw and peeled, thawed if frozen, drained
- 2 ounces cilantro, chopped
- 1 lemon, juice
directions
- Fry the onions, ginger and garlic in the oil for about 10 minutes
- Stir in the turmeric and coriander, then fry for 1 min more.
- Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a paste.
- Return to the pan with 1 1/4 cups of water and the chilis and simmer for 10 minutes
- You can freeze it at this stage.
- Stir in the shrimp and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough.
- Add the cilantro, then season to taste with salt, pepper and lemon juice just before serving.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)