Servings
4Prep
10 minCook
20 minIngredients
| Shrimps | 1 kg | |
| Cooking oil | 2 Tbsp | |
| small onions chopped | 2 | |
| Crushed garlic cloves | 3 | |
| Chopped jalapeno | 1 | |
| Red pepper cut into cubes | 1 | |
| Fresh ginger minced | 1 tsp | |
| Ground cumin | 1/2 tsp | |
| Ground coriander | 1 tsp | |
| Tumeric | 1/2 tsp | |
| Paprika | 1 tsp | |
| Curry powder | 1 1/2 tsp | |
| Chili flakes | 1/2 tsp | |
| Tomato paste | 1 Tbsp | |
| Water | 1/4 cup | |
| Coconut milk | 1 cup | |
| Flour | 1 tsp | |
| Cooking Cream | 1/2 cup | |
| Salt | to taste |
Coconut Shrimp Curry! Serve with white rice and enjoy this super easy dish filled with tons of flavors!
Directions
- In a large skillet, heat oil then fry garlic and ginger until fragrant.
- Add onions and cook until soft and translucent.
- Add spices and jalapeno then stir for 1 min.
- Add shrimps and red pepper then cook until the shrimps turn pink.
- Mix tomato paste with water and add it to the mixture.
- Dissolve flour in coconut milk and stir it in.
- Add salt then bring to boil.
- Stir in cooking cream nd simmer for 5 min.
- Garnish with cilantro and serve.
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