Shrimp & Coconut Curry

Name: Shrimp & Coconut Curry
Ingredients: 2 onions, sliced; 1 tablespoon fresh gingerroot, grated; 4 garlic cloves, crushed; 2 tablespoons sunflower oil; 12 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

13 ingredients

7 steps

Ingredients

2 onions, sliced
1 tablespoon fresh gingerroot, grated
4 garlic cloves, crushed
2 tablespoons sunflower oil
12 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.