Coconut Shrimp Curry

Name: Coconut Shrimp Curry
Cook time: 17 min
Total time: 17 min
Yield: 6.00 porciones
Cuisine: Local
Ingredients: 2 Pounds Shrimp; 1 Package MAGGI® Coconut Milk Powder (50g); 1/2 Cup Carrots Raw; 1/4 Cup Red Bell Peppers; 2 Tablespoons Onion; 2 Teaspoons Garlic; 1 Teaspoon Ginger; 1 Teaspoon Scotch Bonnet; 10 grams MAGGI® Naturisimo Complete Seasoning; 2 Tablespoons Oil; 2 Tablespoons MAGGI Curry Powder 92g Sachet

Total: 17min

Cooking: 17min
Portions: 6.00
Difficulty: Easy

Utensils

Pan
Spoon

Nutritional information

Ingredients

2 Pounds Shrimp, peeled, deveined
1 Package MAGGI® Coconut Milk Powder (50g) dissolved in 1 1/2 cups warm water
1/2 Cup Carrots, Raw julienned
1/4 Cup Red Bell Peppers julienne
2 Tablespoons Onion medium diced
2 Teaspoons Garlic chopped
1 Teaspoon Ginger chopped
1 Teaspoon Scotch Bonnet finely chopped
10 grams MAGGI® Naturisimo Complete Seasoning
2 Tablespoons Oil
2 Tablespoons MAGGI Curry Powder 92g Sachet

Instructions

In a saute pan over medium heat, heat oil. Once oil is hot sauté onion, garlic and ginger, until onions are translucent, add MAGGI CURRY POWDER, continue to cook for 2 minutes.
Add MAGGI COCONUT MILK, and bring to simmer. Simmer for 5 minutes.
Add carrots, red bell peppers and cook vegetables until tender.
Add seafood and cook until shrimp is tender or changes colour completely. Season with MAGGI NATURISIMO.