Shrimp curries are the best. Very versatile but so, so delicious!
- 1 large onion
- 1 tsp sunflower oil
- 1 clove of garlic
- 1 chili pepper
- 2 tsp grated ginger
- 2 tomatoes (180gr)
- 1 potato (200gr)
- 200ml coconut milk
- 140gr fresh spinach
- 130gr shrimp
- 1 tbs fresh coriander, chopped
Serves 1 as part of the Budget Challenge
Cut the onion into chunks.
Heat the sunflower oil in a thick based pot. Add the onion and sweat until soft.
Chop the garlic and chili pepper finely. Add the garlic, chili and ginger to the onion and bake for a minute or until soft and fragrant. Don’t have the flame too high or the garlic and ginger may catch and become bitter.
Cut the tomatoes and the potato into 1cm cubes.
Add the coconut milk to the pot together with the tomatoes and potato cubes. Season to taste with salt.
Cook for 15-20 minutes or until the potato is almost cooked through. New potatoes may only need 10 minutes, so keep an eye on them. Stir occasionally to keep the curry from burning.
Add the spinach to the pot. When wilted, add the shrimp and the chopped coriander. Stir well. Leave to simmer for half a minute or until the shrimp have just lost their grey colour. Do not overcook the shrimp or they may become rubbery. They will continue cooking in the curry when served so err on the side of just undercooked if doubting.