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Coconut Curry Shrimps
1'
Not included in this recipe
Treenut
Peanuts
Fish
Ingredients
Servings
-
4 Portions
+
Butter
1 tablespoon Butter
Onions, finely chopped
1 Medium Onions, finely chopped
Garlic, finely chopped
1 Clove Garlic, finely chopped
Curry powder
1 1/2 tablespoon Curry powder
Ginger, finely chopped
1/2 tablespoon Ginger, finely chopped
Flour
3/4 tablespoon Flour
Water
1 cup Water
MAGGI® Chicken Bouillon
2 cubes MAGGI® Chicken Bouillon
Maggi® Coconut Milk Powder
2 tablespoons Maggi® Coconut Milk Powder
Peeled & cleaned shrimps
750 grams Peeled & cleaned shrimps
Lemon juice
1 tablespoon Lemon juice
Parsley, fresh
2 tablespoons Parsley, fresh
Coconut Curry Shrimps
Nutri value
| Carbohydrates | 8.47 g |
| Energy | 278.76 kcal |
| Fat | 10.03 g |
| Protein | 39.51 g |
| Fiber | 2.13 g |
| Sodium | 1194.66 g |
| Sugar | 5.96 g |
Instructions
5 Steps
10'
Total
5'Preparation
10'Cooking
0'Waiting
Step by step
1 of 5
0'
Step 1
Melt butter in a large saucepan, add onion and garlic and cook for 5 mins until golden color.
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2 of 5
0'
Step 2
Add curry powder, ginger and flour. Cook the ingredients for 1 min with constant stirring.
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3 of 5
1'
Step 3
Stir in the water until the sauce is well combined and smooth. Keep stirring until the sauce boils for 2 mins. Stir in MAGGI® Chicken Bouillon cubes, MAGGI® Coconut Milk and the shrimps.
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4 of 5
0'
Step 4
Simmer over medium heat for 5 mins or until the shrimps are almost cooked.
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5 of 5
0'
Step 5
Stir in the lemon juice and parsley and serve with rice.
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Coconut Curry Shrimps
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