1-1/2 lb medium shrimp, peeled
2 cloves garlic,minced
1 small onion,chopped
1/2 tbsp minced ginger
1 can coconut milk
1 bell pepper,sliced
1 tbsp curry powder
1 tsp turmeric
Salt and black pepper to taste
1/2 tsp paprika
1 tbsp oil
1 jar of Kashmiri curry sauce,(if not using,just add a tbsp tomato paste and 1 tbsp chicken base)
Basil leaves
3. Add bell pepper together with the curry sauce if using and simmer for 3 minutes.
4.Add the shrimp, salt and pepper to taste, and cook, stirring frequently, until the shrimp release their liquid. The liquid will become moist again and shrimp turn pink. Garnish with Basil. Serve with white rice.
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