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Coconut Shrimp Curry

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  • 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

    1. 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.

    2. Add MAGGI COCONUT MILK, and bring to simmer. Simmer for 5 minutes.

    3. Add carrots, red bell peppers and cook vegetables until tender.

    4. Add seafood and cook until shrimp is tender or changes colour completely. Season with MAGGI NATURISIMO.

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