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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 8 |
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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:
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:
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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