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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.”

Ingredients Nutrition


  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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