Curry Shrimp Sauce

This is a recipe for a thick and rich curry type sauce. We actually puree shrimp into the sauce to give a flavour and body boost. It’s quite easy and very rewarding, so give it a try.

Ingredients

200g raw shrimp
½ cup onion (diced)
½ cup red pepper (diced)
1 tablespoon garlic (minced)
½ teaspoon turmeric
½ teaspoon chilli powder
1 can coconut milk
½ cup cauliflower (chopped)
½ teaspoon salt
2 tablespoons lime juice
1 stalk lemongrass (cut in half lengthwise)

Directions

Preheat a large pot on medium heat. Add a little oil and then the shrimp. Sauté the shrimp for about 2 – 3 minutes per side. Remove from the pot and set aside.
Add a little more oil if necessary, and then the onion, and red pepper. Sauté, stirring regularly until the onions are lightly browned.
Add the garlic, turmeric and chilli powder and sauté for 2 minutes more stirring frequently.
Add the coconut milk, cauliflower, salt, lime juice and lemongrass. Cover with a lid and simmer on low heat for 10 minutes or until cauliflower is soft.
Add half of the prawns into the pot and then transfer the mixture to blender. Puree until smooth and then add back to the pot. Chop remaining shrimp into bite sized pieces, add to the sauce and then serve with your favourite whole grain and some extra shrimp.

PREP 20 mins
COOK 15 mins