Easy Coconut Shrimp Curry

Easy Coconut Shrimp Curry

Fixings

1 Tbsp olive oil

1 cup finely hacked onion

1/2 teaspoon gentle yellow curry powder

Touch of ground cardamom or the seeds from 1 cardamom unit, squashed

1/2 teaspoon Kosher salt

1 cup canned coconut milk (utilize normal coconut milk NOT light)

1/4 cup water

1 pound crude, stripped, deveined shrimp (regardless of tail)

Cilantro for embellish

Directions

In the event that you haven't effectively thawed out your shrimp, assuming utilizing frozen, do that while you set up the sauce. The shrimp will be defrosted and prepared to cook when the sauce is finished.Tree-shaped-crescent-veggie-appetizers.

1 Sauté onion, curry, cardamom: Heat olive oil in a medium estimated sauté container on medium hotness. Add the hacked onion. Cook until clear, around 5 minutes. Add the curry powder, cardamom, and salt. Cook for two additional minutes.

2 Add coconut milk and water, stew: Add the coconut milk and water, stew for 5 to 10 minutes.Barbecue-bacon-wrapped-shrimp-appetizers.

3 Add shrimp: Add the shrimp to the curry sauce and spread out equally in the container. Stew for 5 minutes, mixing every so often, until the shrimp has abandoned dark to pink and is simply cooked through. Try not to overcook or the shrimp will be rubbery.

Present with cilantro for embellish. Present with basmati rice or coconut basmati rice. Pleasant !

Easy Coconut Shrimp Curry VIDEO