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Madagascar Coconut Shrimp Curry

Sue Lau
Prep Time 15 mins
Cook Time 15 mins
Course Main Dish
Cuisine African
Servings 4


  • 2 pounds large shrimp or prawns peeled and deveined
  • 1 cup chopped onion
  • 3 cloves garlic sliced
  • 2-3 small hot green Thai chillies sliced
  • 2 tablespoons coconut oil
  • 1 cup diced fresh tomato
  • 1 tablespoon grated ginger
  • 2 tablespoons tomato paste
  • 2 tablespoons curry powder
  • 13.5 ounce can unsweetened coconut milk
  • salt and black pepper to taste
  • 2 tablespoons chopped cilantro or fresh coriander
  • hot steamed rice


  • Saute the onion and garlic with the sliced chillies in the coconut oil until the onion softens.
  • Add the tomatoes, ginger, tomato paste, curry powder, coconut milk, salt and black pepper, stirring well to mix.
  • Then add the shrimp and cook until they are opaque and lightly curled.
  • Stir in the cilantro before serving.
  • Serve with hot steamed rice.


From the kitchen of palatablepastime.com
Keyword Madagascar