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Indian Shrimp Curry https://www.metro.ca/userfiles/image/recipes/cari-indien-crevettes-5236.jpg PT10M PT07M PT17M
In a wok or a large skillet, heat the oil over medium heat and cook the garlic, the spices and the ginger for 30 seconds or until aromatic (be careful not to burn the garlic).Incorporate the coconut milk and the brown sugar.Bring to a boil, then allow to cook for 2 to 3 minutes to thicken the sauce.Add the shrimp and cook 2 to 3 minutes, stirring.Season to taste with salt.Serve with basmati rice.
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1 Tbsp. (15 mL) organic canola oil 3 garlic cloves, finely chopped 1 tsp. (5 mL) chili powder 1 Tbsp. (15 mL) paprika 1/2 tsp. (2 mL) turmeric powder 1 tsp. (5 mL) ground coriander 1 tsp. (5 mL) ground cumin 2 tsp. (10 mL) ginger peeled, grated 1 2/3 cup (398 mL) coconut milk 2 tsp. (10 mL) brown sugar 1 1/2 lb (680 g) cooked shrimp, peeled and deveined, 1 tsp. (5 mL) sea salt
Indian Shrimp Curry

Indian Shrimp Curry

Rate this recipe
4 Votes
  • Gluten-free
  • Lactose-free
4
portions
0:10
Preparation
0:07
COOKING
0:17
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    organic canola oil
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  • 3
    garlic cloves, finely chopped
  • 1 tsp.
    (5 mL)
    chili powder
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  • 1 Tbsp.
    (15 mL)
    paprika
  • 1/2 tsp.
    (2 mL)
    turmeric powder
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  • 1 tsp.
    (5 mL)
    ground coriander
  • 1 tsp.
    (5 mL)
    ground cumin
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  • 2 tsp.
    (10 mL)
    ginger peeled, grated
  • 1 2/3 cup
    (398 mL)
    coconut milk
  • 2 tsp.
    (10 mL)
    brown sugar
  • 1 1/2 lb
    (680 g)
    cooked shrimp, peeled and deveined,
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    ROCK LOBSTER TAIL

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    4 oz. OR COOKED SHRIMP 26 - 30 SIZE 340 g ARGENTINIAN WILD PINK RAW SHRIMP SHELL OFF, 20 - 30 SIZE 340 g FROZEN


  • 1 tsp.
    (5 mL)
    sea salt
Imprimer ma sélection

Preparation

In a wok or a large skillet, heat the oil over medium heat and cook the garlic, the spices and the ginger for 30 seconds or until aromatic (be careful not to burn the garlic).

Incorporate the coconut milk and the brown sugar.

Bring to a boil, then allow to cook for 2 to 3 minutes to thicken the sauce.

Add the shrimp and cook 2 to 3 minutes, stirring.

Season to taste with salt.

Serve with basmati rice.

Source : Metro

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Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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