Curry Shrimps

Ingredients

• Shrimp10 medium (200 g)
• Tomato1 count (130 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Ginger1/2 slice (1 g)
• Lemon Juice1 tablespoon (15 g)
• Coconut Milk1/4 cup (60 ml)
• Curry1 teaspoon (2 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Clean the shrimps, remove the tail and the black line at the back.

2. 2

   Step 2

   Heat a pan over medium heat.

3. 3

   Step 3

   Once heated, pour the oil and saute the shrimps for 3-5 minutes while stirring. Set aside.

4. 4

   Step 4

   In the meantime, peel the garlic and make a cross cut at the top of the tomato of only a finger deep.

5. 5

   Step 5

   Put the tomato and garlic in a pot with boiling water and let boil for 5 minutes. Then, remove, drain and blend with the cut onion.

6. 6

   Step 6

   Take everything to the pan and add coconut milk. Let cook for 5-8 minutes or until it reduces its volume.

7. 7

   Step 7

   Season with curry, ginger and lemon juice. You can also add a pinch of turmeric or cilantro leaves. Add salt and pepper to taste.

8. 8

   Step 8

   Add the shrimps and let boil for 2 more minutes.

9. 9

   Step 9

   If you want it spicy, you can add pieces of jalapeno.

10. 10

    Step 10

    Once ready, serve the shrimp curry hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Curry Shrimps can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.