A rich shrimp curry with peanut butter, coconut milk, ginger, and tomato.
270 gShrimps
8 gGarlic
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10 gGinger
45 gPeanut Butter
1.25 cupsCoconut Milk
180 gTomato Sauce
7 gCurry powder
2 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook Garlic and Ginger in Peanut Butter and Cooking oil until softened.
Stir in Curry powder and cook for 1 minute.
Pour in Coconut Milk and Tomato Sauce and bring to a steady simmer.
Simmer for 8 minutes until the flavors come together.
Add Shrimps with Salt and Black Pepper and cook just until the seafood is done.