You just can’t beat the bold, creamy flavor of this curry. For some acidity I added fresh tomato, but canned tomatoes would also work fine. I like my curries spicy, so I added a generous amount of chili powder, but omit if you’re not into spicy foods. Serve this curry with steamed basmati or brown rice.
Total Time
45min
4.5
22 Ratings
Author: Wishful Chef
Servings:
4
Ingredients
•
8
oz
Shrimp
, peeled, deveined
•
3
Tbsp
Canola Oil
or Coconut Oil
•
1
Shallot
, sliced
•
1
clove
Garlic
, minced
•
1
cup
Potatoes
•
1
can
(8 oz)
GOYA® Coconut Milk
•
8
fl oz
Milk
•
1
Tomato
, diced
or 1 can of Diced Tomatoes
•
1
Tbsp
Curry Powder
•
1
Tbsp
Tomato Paste
•
1
Tbsp
Honey
•
1
tsp
Chili Powder
•
3/4
cup
Frozen Green Peas
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
In a large pan, heat Canola Oil (3 Tbsp) and add Curry Powder (1 Tbsp) and cook for about 2 minutes.
2.
Stir in Garlic (1 clove) and Shallot (1) and cook for a minute.
3.
Mix in Potatoes (1 cup), then stir together with GOYA® Coconut Milk (1 can) and Milk (8 fl oz).
4.
Add Shrimp (8 oz), Tomato (1), Tomato Paste (1 Tbsp), Honey (1 Tbsp), and Chili Powder (1 tsp). Cover and simmer for about 30 minutes, stirring occasionally.
5.
Add Frozen Green Peas (3/4 cup) and cook for a few more minutes.
6.
Season with Salt (to taste) and Ground Black Pepper (to taste). Serve with basmati or brown rice, or alone for a more low-carb option.
Nutrition Per Serving
CALORIES
375
FAT
24.6 g
PROTEIN
17.8 g
CARBS
24.4 g
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