Ingredients :
– For the shrimp:
– 500g peeled prawns c
– 2 garlic cloves, finely chopped –
– 1 tablespoon of freshly grated ginger 🌱
– 1 medium onion, chopped –
– 1 red pepper, cut into strips 🌶️
– 200ml coconut milk 🥥
– 2 tablespoons of coconut or olive oil de
– 1 tablespoon of curry powder or curry paste ry
– 1 teaspoon turmeric powder ✨
– 1 teaspoon of sweet paprika 🌶️
– Salt and pepper to taste –
– 1 handful of fresh coriander, chopped 🌿
– ** To accompany :**
– Basmati rice or Thai rice, cooked –
– Lime quarters to serve 🍋
—
Instructions:
1️⃣ **Get the shrimp ready:**
Clean the shrimp and rinse them in cold water. Listen and book. 🦐
2️⃣ **Bring back the flavors :**
In a skillet or wok, heat coconut oil over medium heat. Add garlic, ginger, and minced onion. Repeat until the onion is translucent. 🧄🧅
3️⃣ **Add pepper and spice :**
Add the layers of pepper, curry, turmeric, and paprika. Mix well and let cook for 2 minutes to release the flavors. 🌶️✨
4️⃣ **Add coconut milk:**
Pour the coconut milk in the frying pan, mix, and bring to a boil. Lower heat and let simmer for 5 minutes. 🥥
5️⃣ **Insert shrimp :**
Add the shrimp to the sauce and let cook for 5-7 minutes, or until nicely pink and cooked through. Salt and pepper to your liking. 🦐🔥
6️⃣ Serves:
Fresh coriander parssemez before serving. Come with hot rice and a quarter of lime. 🌿🍋
⏳ **Prep Time:** 15 minutes
⏳ **Cooking Time:** 20 minutes
🍽️ **Servings:** 4 people
🔥 **Calories:* Approximately 320 Kcal/serving
