If you love shrimp and curry, you will adore this quick and easy shrimp option in a creamy curry sauce with onion, cilantro, and a spicy touch from chili flakes, served over a bed of steamed rice.
2 tablespoons Margarina Primavera® special coconut and almond oils, 170 g tub
3 tablespoons onion, finely chopped
1 tablespoon garlic, finely chopped
1 tablespoon ginger, finely chopped
1 tablespoon fresh cilantro, finely chopped
2 tablespoons chile flakes
1 cup coconut cream
3 tablespoons curry powder
1/2 kilos shrimp, large and clean
1 pinch salt and pepper
2 cups basmati rice, cooked for serving
fresh cilantro, for serving
Preparation
10 mins
15 mins
Low
Heat a skillet over medium heat with Margarina Primavera® Special Oils Coconut and Almonds, and cook the onion with the garlic, add the ginger, cilantro, and chili flakes.
Add the coconut cream, curry powder, shrimp, and cook until well done, seasoning with salt and pepper to taste. Remove from the pan.
Serve the shrimp over cooked basmati rice, garnish with fresh cilantro leaves, and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?