A dish with few ingredients but full of flavours. I make it every time we have visitors over for lunch or dinner (on the list for Sunday’ lunch😌), and it’s always a success!
Thanks God 🙏🏻

The combination of Coconut milk with Curry makes its magic in this recipe!

INGREDIENTS

• • • • • • 1/2 kg peeled shrimps (tail on or removed).

          • 1 red Bell pepper.

          • 3 medium sized Carrots.

          • 300g fresh Mushrooms

          • 350 ml Coconut milk (It can be replaced with cooking cream).

          • 1 tsp Curry powder.

          • 1/2 tsp Salt.

          • 1.5 Tbs Coconut Oil.

DIRECTIONS

1. Cut veggies the way you like.
2. Heat the pan, add one Tbs of coconut oil and sauté vegetables.
3. Start with carrots, sauté them for few minutes, then bell pepper, for another few minutes and then mushrooms.
4. When they are half way cooked (we need them to be crunchy), remove them on the side.
5. Add the remaining half a Tbs of the oil, and the shrimp (add them in one layer to make sure they are evenly cooked). Cook for 3 min from each side.
6. Add Curry powder.
7. Then Coconut milk or cream (it’s much tastier with coconut milk but if it’s not available you can replace it with fresh cream).
8. Let them simmer on low heat for about 3 minutes.
9. Serve with the sautéed veggies and white Basmati rice.

ENJOY ❤️