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Enjoy this tropical twist of curry shrimp and local vegetables simmered in coconut milk. Serve with your favourite accompaniment.
2 Tbsps Olive oil
Salt and pepper to taste
1 packet coconut milk, mixed with 1 cup water (mix to a thick consistency)
2 Tbsps curry powder
1/4 cup chopped scallions
3 pegs minced garlic
2 oz bell peppers
3 oz carrots
3 oz onions
Trim the shrimp legs and antennae sort of thing using my kitchen scissors.
Now give the trimmed shrimp a good rinse and allowed them to drain.
Season shrimp with salt and pepper.
Sweat garlic, scallions and curry powder.
Heat a pan on med/high heat
Add Oilive oil
Add onions, carrots and bell peppers and cook for 1 min.
Add shrimp and cook until pink for 3 minutes.
Add coconut milk and allow to simmer for 4-5 minutes
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