Shrimps Curry
Wash, peel, and devein the shrimps, mince the garlic, peel and grate the ginger, chop the onion.
- Cook50 min
- Total50 min
- Serves4
- LevelEasy
Ingredients
- 3 tbsp butter or coconut oil for dairy-free
- 3 cloves garlic crushed
- 1 small onion diced
- 2cm ginger grated
- ½ tsp turmeric ground
- ½ tsp cinnamon ground
- ½ tsp chili powder
- ½ tsp cloves ground
- 1 cup coconut cream
- 1 lb (450g) shrimp, peeled, deveined
- 2 tbsp fresh Basil Leaves
- For vegetarian:
- Use vegetables of your choice
Preparation
- Wash, peel, and devein the shrimps, mince the garlic, peel and grate the ginger, chop the onion.
Method
- Melt the butter or heat the oil in a saucepan over high heat, stir in the minced garlic, onion and ginger.
- Cook for 3-5 minutes, until the onion translucent. Mix in the spices and cook until fragrant for about 2-3 minutes. Add the cream, let it simmer before adding the shrimps when you have added the shrimps then
- Simmer for 3-5 minutes, until the shrimp opaque and cooked through.
- Add the basil leaves, enjoy with cauliflower rice.
