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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.
4
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
Indian Shrimp Curry
0:10
Preparation
0:07
COOKING
0:17
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 Tbsp.
    (15 mL)
    organic canola oil
    You might like:

    Flyer Deal  (1)
    MAZOLA CANOLA, CORN OR VEGETABLE OIL

    MAZOLA CANOLA, CORN OR VEGETABLE OIL

    $4.99 ea.

    1,42 L SELECTED VARIETIES

  • 3
    garlic cloves, finely chopped
    You might like:

    Flyer Deals  (2)
    GARLIC

    GARLIC

    $5.99 /lb

    PRODUCT OF ONTARIO 13.21/kg

    DERLEA ORGANIC CHOPPED GARLIC OR ORGANIC GARLIC PURÉE

    DERLEA ORGANIC CHOPPED GARLIC OR ORGANIC GARLIC PURÉE

    $3.49 ea.

    125 g

  • 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
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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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

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.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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