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Chelsea’s Spicy Shrimp Curry with Coconut Milk and Apple Recipe

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This recipe for Chelsea’s Spicy Shrimp Curry with Coconut Milk and Apple is from A Recipe for Success, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 large unpeeled tart apple, such as Granny Smith
3 Tbsp. vegetable oil
2 Tbsp. finely chopped fresh ginger
1 medium onion, coarsely chopped
4 gloves garlic, finely chopped
3 tsp. curry powder
1 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground cayenne pepper
4 medium tomatoes, chopped
1 cup frozen peas
1 can (13 1/2 oz.) unsweetened coconut milk
1 1/2 lbs. medium shrimp, peeled and deveined
1/2 cup chopped fresh cilantro

Directions:
Directions:
Quarter, core, and slice the apple into 1/4-inch thick pieces and set aside. Heat the oil in a 12-inch skillet over medium heat. Add the ginger, onion, and garlic and cook, stirring, until the onion is tender and golden, 7-8 minutes. Add the curry powder, coriander, cumin, salt, and cayenne and cook, stirring for 1-2 minutes. Add the tomatoes, apple, and 1 cup water and bring to a boil over high heat. Reduce heat to medium and cook about 5 minutes. Add the peas and coconut milk and cook for 5-8 minutes. Add the shrimp and cook for 2-3 minutes or just until the shrimp are cooked. Stir in the cilantro. Serve with hot cooked rice.

Serves 4

 

 

 

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