Shrimp and coconut milk curry recipe

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 198 calories / serving
  • Healthy
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Heat the sunflower oil in a casserole dish over a medium heat and sweat the onion for 4-5 minutes until soft, stirring occasionally. Add the ginger and garlic and cook for a further 2-3 minutes, stirring occasionally.

Add the spices with some salt and pepper, increase the heat a little and cook for 1 minute. Stir in the tomato purée, then the coconut milk and bring to a simmer. Add a little water if it looks too thick, it should have a thin soup-like consistency.

Add the shrimp and simmer for 3-5 minutes until they are just cooked. Remove from the heat, add lemon juice and adjust the seasoning to taste. Spoon into serving bowls and garnish with coriander leaves before serving.

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  • Ingredients

  • 300g raw shelled shrimp, de-veined but with tails intact
  • 50ml sunflower oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1tbsp fresh ginger, minced
  • 1tsp tomato puree
  • 1tbsp ground coriander
  • 1/2tsp ground cumin
  • 1/2tsp cayenne pepper
  • 1/4tsp turmeric
  • 400ml light coconut milk
  • lemon juice, to taste
  • coriander leaves, to garnish
  • salt
  • pepper
  • Energy 830kj 198kcal 10%
  • Fat 14g 20%
  • Saturates 7g 35%
  • Sugars 3g 4%
  • Salt 0.6g 11%

of the reference intake
Carbohydrate 5.4g Protein 15.2g Fibre 2.8g


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