Easy Thai Shrimp and Potato Curry
Over a year ago
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Ingredients
- Handful of coriander (cilantro) chopped
- 1 lb raw shrimp
- 2 medium onions
- 3 medium potatoes boiled and cubed
- 1 tin 14oz coconut milk
- 1 cup water
- 3 tbsp oil
- 1 tbsp ginger grated
- 2 garlic cloves crushed
- 1 small green chilli de-seeded and finely chopped
- 1 tbsp ground coriander
- Pinch of ground turmeric
- Squeeze of lemon
Accompaniment
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Description
I usually serve this dish with bite-sized pappadums and finely sliced cucumber dressed with vinegar, chopped mint and a pinch of brown sugar.
Method
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1
Peel the shrimps and finely chop the onions. Heat the oil, at a low temperature, in a wok and add the onions. Cook for 10 minutes or until translucent, then add the ginger, garlic, green chilli, coriander and turmeric. Cook for another minute, then stir in the coconut milk and water and bring to a boil. Now add the potatoes and simmer for 10 minutes until slightly thickened. Add the shrimp, cooking until they are pink. Season with salt and lemon, serving over plain boiled rice garnished with coriander.
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Yum !!