If you love shrimp and curry, this option of quick and easy shrimp in a creamy curry sauce with onion, cilantro, a spicy twist of chili flakes, served on a bed of steamed rice, you'll love this dish.
2 tablespoons Margarina Primavera® special coconut and almond oils, tub 170 g
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, big and cleaned
1 pinch salt and pepper
2 cups basmati rice, cooked in order to serve
fresh cilantro, for serving
Preparation
10 mins
15 mins
Low
Heat a skillet over medium heat with the Margarine Primavera® Special Oils Coconut and Almonds, and cook the onion with the garlic, add the ginger, the coriander, the chili flakes.
Add the coconut cream, curry powder, shrimp and cooking until well cooked, season with salt and pepper to your liking. 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.
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