Marinate shrimp with salt, pepper, turmeric and lime for 2 hours, covered in refrigerator.
Brown garlic and most of sliced onion in oil.
Remove vegetables and place along with ginger, cilantro, green chiles and the rest of the onion, into a food processor and blend into a paste.
Add red peppers and mustard seeds to pan used to brown garlic and onions.
Fry peppers and mustard seeds for 30 seconds.
Add onion paste and coconut milk to red peppers and mustard seeds.
Bring to a boil, reduce heat and simmer 30-45 minutes.
(until oil rises to the top) Saute shrimp in oil, until firm (4-7 minutes).
Add cooked shrimp and chicken to curry, heat thoroughly and serve over steamed rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1262.55 Kcal (5286 kJ)
Calories from fat	944.49 Kcal
		% Daily Value*
Total Fat	104.94g	161%
Cholesterol	83.75mg	28%
Sodium	1615.08mg	67%
Potassium	1237.46mg	26%
Total Carbs	66.08g	22%
Sugars	19.31g	77%
Dietary Fiber	7.39g	30%
Protein	29.17g	58%
Vitamin C	105.4mg	176%
Iron	5.6mg	31%
Calcium	130.8mg	13%

Amount Per 100 g
Calories	191.44 Kcal (802 kJ)
Calories from fat	143.22 Kcal
		% Daily Value*
Total Fat	15.91g	161%
Cholesterol	12.7mg	28%
Sodium	244.9mg	67%
Potassium	187.64mg	26%
Total Carbs	10.02g	22%
Sugars	2.93g	77%
Dietary Fiber	1.12g	30%
Protein	4.42g	58%
Vitamin C	16mg	176%
Iron	0.9mg	31%
Calcium	19.8mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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