Shrimp, potato and coconut curry

This is a really easy curry to do and works equally well with small or large shrimps and sweet rather than normal potato. It’s a real ‘feel good’ dish that works well for a midweek winter feast.

Wot u need

1 tbsp veg oil
1 medium onion chopped finely
1 garlic clove, finely diced
1 tablespoon curry powder (any type)
1 baked potato (unpeeled) diced into small cubes
1 can coconut milk
4 cm cube of coconut cream
1/4 can of milk (use coconut can)
300g frozen shrimp
1 medium tomato, diced
1 tablespoon tomato paste
2 tsp sugar or palm sugar
1 green chilli chopped
1 tsp chilli flakes
3/4 cup frozen peas
bunch chopped coriander
salt and pepper, to taste

Wot u do
In a large pan or wok, heat oil and add curry powder, cook for about two minutes. Stir in garlic and onion and cook for a minute. Mix in potatoes, then stir together with coconut milk, coconut cream and regular milk. Add shrimp, tomatoes, tomato paste, palm sugar and chili flakes. Cover and simmer for about 30 minutes, stirring occasionally.

Add frozen peas and cook for a few more minutes. Add coriander. Season with salt and pepper to taste.

Serves two.

Serve with basmati  rice.

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