Madras Shrimp with Peppers

Serves 6

  • ¼ cup coconut, dried, unsweetened
  • 2 tablespoons vegetable oil
  • 1 ½ lb shrimp, peeled and deveined
  • 1 red bell pepper, cubed ½ inch
  • 1 container Maya Kaimal Madras Curry
  • In a large braising pan or pot, heat 2 tablespoons of vegetable oil over medium heat. Add the shrimp. Let the shrimp cook for about 4 minutes. When shrimp has become pink, add the red bell pepper and Maya Kaimal Madras Curry sauce.
  • Cover and lower heat to low. Let simmer for 15-20 minutes until peppers are tender and shrimp are pink. Add water if sauce becomes too dense.
  • Serve warm over rice.

 

 

Printer-Friendly Back