How to make it

  • Warm oil on medium heat.
  • Add potatoes and saute over low heat until just barely tender, stirring constantly.
  • Then add onions, and scallion and let that saute until onions are transparent.
  • Add garlic, paprika, parsley and curry powder.
  • Continue to cook over *low* heat for 3 mins, stirring constantly.
  • Add the coconut cream, thyme and tomatoes, and cook for 3 mins on medium heat - stir often, to prevent coconut milk from drying out.
  • Finally, add the shrimp and cook for another 5 mins (until shrimp is tenderly cooked).

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