Shrimp Curry
Ingredients
- 1 pound of shrimp
- 3 cloves of garlic
- 1 teaspoon ginger grated
- 4 spring onions, roughly chopped
- ½ teaspoon chopped parsely
- 2 green chilies, seeded and chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon ground coriander
- ½ teaspoon fennel seeds
- ¼ teaspoon mustard seeds
- 1 cup of coconut milk
- 1 cup of fresh coriander
- Celtic Sea Salt
- Black pepper
Instructions
- Peel the shrimp leaving tails intact. Slit open on the back and remove the vein. In a food processor, grind the garlic, ginger, spring onions and chilies to a paste with oil. Transfer to a medium sized pan and cook for 2 minutes. Add the spices and coconut milk and cook for 4 minutes. Add ½ cup of water to the garlic and spice mixture and cook over medium heat for about 4 minutes. Add the shrimp and cook until tender. Stir in the fresh coriander and serve over rice.
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Dr. Kasia Kines, DCN MS MA CN CNS
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