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“Delicious curry with fresh spicy flavours - ideal for part of a relaxed curry buffet meal. Can also be made with chicken. The sauce can be frozen then reheated with frozen shrimp until all is piping hot.”
READY IN:
32mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry the onions, ginger and garlic in the oil for about 10 minutes
  2. Stir in the turmeric and coriander, then fry for 1 min more.
  3. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a paste.
  4. Return to the pan with 1 1/4 cups of water and the chilis and simmer for 10 minutes
  5. You can freeze it at this stage.
  6. 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.
  7. Add the cilantro, then season to taste with salt, pepper and lemon juice just before serving.

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