Shrimp Curry Recipe |
Ingredients: Serves 4 |
1 tablespoon vegetable oil 1 teaspoon chili powder 1 tablespoon ground sweet paprika ½ teaspoon ground turmeric 3 cloves garlic, finely chopped 2 teaspoons peeled and grated fresh ginger 1 tablespoon ground coriander 1 teaspoon ground cumin 2 teaspoons packed brown sugar 1¼ cups (300ml) water 1¾ cups (440ml) coconut milk 1 teaspoon sea salt 2 tablespoons tamarind paste 750g jumbo shrimps (king prawns), shelled and de-veined, tails intact |
Method: In a wok or large skillet, heat oil over medium heat and stir-fry chili powder, paprika, turmeric, garlic, ginger, coriander and cumin until fragrant, about 30 seconds. Stir in brown sugar and water. Bring to a boil, reduce heat to low and simmer for 5 minutes. Add coconut milk, salt, tamarind paste and shrimps. Stir over medium heat until shrimps turn pink, 4-5 minutes. Remove from heat. Spoon into serving dishes. Serve with steamed basmati rice. |
Download Recipes
Download our delicious recipes to try at home!