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2 tablespoon Vegetable Oil
1 Garlic Clove, Minced
1 Onion, Finely Chopped
2 tablespoon Ginger, Finely Minced
3 tablespoon Curry Powder
1½ cup Chicken Broth
2 cup Coconut Milk
1½ cup Pineapple
1¼ pound Shrimp, Cooked & Peeled
*** GARNISH ***
1 cup Peanuts, Roasted
1 tablespoon Cilantro
1 Lemon
In a frypan over medium heat, saute the garlic and onion in the vegetable oil until the onion is transparent. Add the ginger and curry powder and cook gently 3 minutes. Stir in chicken broth to blend and simmer uncovered 5 minutes. Add the coconut milk.
Just before serving, add the pineapple and shrimp and heat through. Serve with rice and garnish with chopped roasted peanuts, chopped cilantro and lemon wedges.
1 Garlic Clove, Minced
1 Onion, Finely Chopped
2 tablespoon Ginger, Finely Minced
3 tablespoon Curry Powder
1½ cup Chicken Broth
2 cup Coconut Milk
1½ cup Pineapple
1¼ pound Shrimp, Cooked & Peeled
*** GARNISH ***
1 cup Peanuts, Roasted
1 tablespoon Cilantro
1 Lemon
In a frypan over medium heat, saute the garlic and onion in the vegetable oil until the onion is transparent. Add the ginger and curry powder and cook gently 3 minutes. Stir in chicken broth to blend and simmer uncovered 5 minutes. Add the coconut milk.
Just before serving, add the pineapple and shrimp and heat through. Serve with rice and garnish with chopped roasted peanuts, chopped cilantro and lemon wedges.
