Coconut Curried Shrimp
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Coconut Curried Shrimp
Created by: Chef Dale Mackay
Ingredients
| 2 | tbsp vegetable oil | |
| ½ | cup onions, small dice | |
| ½ | tbsp garlic, minced | |
| 1 | tbsp ginger, minced | |
| 3 | tsp VADIYA Indian Curry Powder | |
| ½ | tsp VADIYA Turmeric Powder | |
| ½ | tsp VADIYA Cumin Powder | |
| ½ | tsp salt | |
| 1 | can (400ml) LUCKY DRAGON Coconut Milk | |
| 2 | tbsp lime juice | |
| 1½ | cup snow peas | |
| 14–18 | CO-OP GOLD White Shrimp | |
| ¼ | cup cilantro, ripped |
Directions
Prep time: 5 minutes
Total time: 20 minutes
Makes for 2
- Heat saucepan on medium heat. Add half the oil and onions, cook for 5 minutes until translucent.
- Add the rest of the oil, garlic and ginger. Cook for another 3 minutes.
- Add curry, turmeric, cumin, salt, coconut milk and lime juice. Let simmer for about 3 minutes.
- Add shrimp and snow peas. Cook for 3–5 more minutes while stirring around to make sure it’s all cooking evenly.
- Add fresh cilantro and serve with steamed rice or just on its own.
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