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Coconut Shrimp Curry

Mel's Kitchen Cafe
  • 45 minutes
  • Serves 6

INGREDIENTS

14 1/2 oz

canned tomatoes

1 tbsp

canola oil

1/8 tsp

cayenne pepper

1 tsp

curry powder

1 cup

fresh cilantro

1 tbsp

fresh ginger

2

garlic cloves

2 tsp

ground coriander

1/4 tsp

ground pepper

1 tsp

ground pepper

1 tbsp

kosher salt

2 tbsp

lemon juice

1 can

light coconut milk

1 lb

shrimp

1/2 tsp

turmeric

1 medium

yellow onion