4.4/5
(7 Votes)
Ingredients
- 2 serrano chiles, halved and seeded
- 1 carrot, peeled and quartered
- 1 onion, quartered
- 3/4 ounce fresh ginger, peeled
- 2 tablespoons vegetable oil
- 1 13 1/2ouncecan coconut milk
- 1 1/2 teaspoons curry powder
- 1 pound peeled, deveined shrimp
- Salt
Preparation
Step 1
Pulse serranos, carrot, onion and ginger in food processor. Heat oil in skillet over medium heat; add vegetables and cook to soften, 3 minutes. Add coconut milk and curry powder and bring to simmer; add shrimp and simmer until cooked through, 3 to 5 minutes. Season with salt and serve over rice.
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