Coconut Shrimp Curry
Ingredients:
- coconut or canola oil
- 1 shallot, thinly sliced
- 1 garlic clove, finely diced
- 1 tablespoon curry powder
- 1 cup potatoes, diced into small cubes
- 1 small can coconut milk (about 6-8 ounces)
- 1 can of milk (use the empty coconut milk can to measure)
- 8 ounces shrimp, peeled and deveined
- 1 medium tomato, diced
- 1 tablespoon tomato paste
- 1 tablespoon honey or sugar
- 1-2 teaspoons chili powder, or to taste
- 3/4 cup frozen peas
- salt and pepper, to taste
Instructions
See full instructions on : skinnytaste
