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Curry Coconut Shrimp

3

Make your curry creamier and more flavorful with the help of coconut!

INGREDIENTS

3 tbsp vegetable oil
6 cloves garlic, minced
1 pc small onion, small diced
2 pcs large potato, cut into 1-inch cubes
1 tbsp curry powder
3 cups coconut milk
2 tbsp MAGGI® Oyster Sauce
2 tbsp fish sauce
1 tbsp white sugar
1 tbsp ground peanuts
5 pcs fresh basil leaves
3 pcs eggplant, halved and biased
1 kg large shrimp, peeled and deveined
3 pcs hard boiled eggs, quartered

Directions

1. Sauté garlic and onion in oil in a large pan. Add potatoes sauté for 2 minutes.

2. Add curry powder and continue to cook for another minute.

3. Pour coconut milk and bring to a gentle simmer.

4. Season with MAGGI® Oyster Sauce, fish sauce and sugar.

5. Add peanuts, basil and eggplant and simmer for 5 minutes.

6. Add shrimp and simmer for another 2 minutes. Transfer into a serving bowl top with egg and serve. 

Nutrition Information

Serving Size : 8-10
Nutrition Facts per Serving
Kcalories : 344 Kcal
Carbohydrates : 25g
Protein : 12g
Fat : 24g

GOOD TO KNOW:

Shrimp is a source of zinc. Zinc is important in helping maintain a healthy immune system.

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