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Madras Curry Shrimp

2 T olive oil
1 onion, sliced
1 red or green pepper, sliced
1/2 t dried crushed red chilies (optional)
1 lb large shrimp, shelled and deveined
3/4 c Dulcet Madras Curry Sauce & Marinade
1 c unsweetened coconut milk
fresh lime wedges

1. Heat oil in skillet over medium high heat.
2. Add onion and pepper, sauté 4 minutes.
3. Add shrimp and crushed chilies if using, cook until the shrimp just turn a light pink (2-3 minutes).
4. Add the Dulcet Madras Curry Sauce & Marinade and coconut milk, increase heat and cook until the sauce slightly thickens.
5. Serve over rice, with lime wedge garnish.

Serves 2

From our test kitchen: Can be served over noodles
instead of rice.

 

To contact us, please email GreatFood@DulcetCuisine.com