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Shrimp Curry

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In this delicate yellow curry, a fragrant spice mix imparts a sweet and spicy taste. Fresh, large shrimp are ideal for this dish.
Ingredients
  Unsalted butter 2 Tablespoon
  Shrimp 35 Large, peeled, cleaned, deveined, and seasoned with salt and pepper
  Coconut milk 1 Cup (16 tbs)
  Ground coriander 1 Teaspoon
  Ground cumin 1 Teaspoon
  Brown sugar 1 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Red chili powder 1⁄4 Teaspoon
  Salt To Taste
  Cherry tomatoes 1⁄4 Cup (4 tbs)
  Pineapple chunks 1⁄4 Cup (4 tbs)
Directions

1.Melt butter in medium sauté pan. Add shrimp and, on a medium flame, cook for 2–3 minutes on each side (or until cooked through). Set aside.
2.In a medium saucepan, add coconut milk, coriander, cumin, brown sugar, turmeric, and red chili powder, and cook for 5 minutes. Add cooked shrimp; cover and let simmer in sauce for 3 minutes. Salt to taste.
3.Place five shrimp on each plate and top liberally with sauce. Garnish with cherry tomatoes and pineapple. Serve with plain basmati rice, couscous, or chapati.

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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Braising
Interest: 
Holiday, Healthy
Ingredient: 
Shrimp
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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