Shrimp Curry

1 lb Raw Ocean harvested Shrimp

2 Cloves Organic Garlic Chopped

1 Organic Yellow Onion(split in half and sliced lengthwise)

1 Organic Jalapeno( chopped and seeded if you cant take heat)

1 Tbsp Organic Tumeric(peeled and chopped)

1 Tbsp Organic Fresh Ginger( peeled and chopped)

1 Tbsp Organic Onion Powder

2 Tsp Organic Curry Powder

1 Can Organic Full Fat Coconut Milk(13.5 ounces)

1 Organic Fresh Lime(Juiced)

15-20 Basil Leaves

2 Tsp Natural Trace Mineral Salt

Saute the shrimp in olive oil with all the ingredients except the coconut milk ,lime juice and basil. After shrimp turn pink, remove them and add the coconut milk.

 Set the pot to soup which is high pressure for 30 minutes. Let the pot depressurize on its own. Usually about 10 minutes. Once that happens, you can take lid off and add the shrimp back in. Do a taste test and add any seasonings you may desire. Then add the basil leaves and lime juice and serve over steamed organic Basmati rice. My husband and I were totally taken back by again our second try a homemade curry recipe. Easy peasy!

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