2 tablespoons avo/coconut oil

1 large onion finely chopped

2 cloves garlic minced

1 tablespoon ginger minced

2 tablespoons curry powder

1 cup water

3/4 cup canned diced tomatoes blended

200ml coconut cream (Treat list item)

700g shrimp



Add the canned diced tomatoes into a blender and blend until silky smooth.

In a large skillet, add the avo/coconut oil. Once hot, add the onion and cook for several minutes. Add the garlic, ginger, and curry powder and pan fry for 30-seconds.

Add the water and blended diced tomatoes and bring to a boil. Once boiling, reduce to low, cover and let everything simmer for 5 minutes.

Stir through the coconut cream then add the shrimp and simmer until fully cooked through.

Remove the curry from the heat and serve immediately.


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