How to make it

  • Slice the peeled garlic into very thin slices.
  • Slice red bell pepper in quarters and then into thin strips.
  • Slice green onions on a diagonal about 1/4-inch wide.
  • Heat oil and fry garlic slices just until slightly soft-- don't let them brown!
  • Add the rest of the veg and stir-fry about 2-3 minutes or until slightly softened.
  • Add curry powder, ginger and garlic salt and stir until all is well coated.
  • Pour in the hot water, bring to a boil, add chicken cube and stir until dissolved.
  • Add the coriander and grind in red pepper flakes to taste for either mild or hotter flavor. (I use about 1/2 tsp for a slow burn)
  • Turn heat down to medium.
  • Stir together the coconut milk and the cornstarch. Add slowly to the mixture, stirring, and stir until mixture thickens.
  • Add shrimp and cook just until they turn pink-- no more than 2-3 minutes.
  • Remove from heat and serve over hot Basmati rice.

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  • elgourmand 2 years ago
    What do you know, I have everything. I have to get one of the boys to make up a bit of coconut cream but easy. This looks like it would work great with cubed lamb, if you per-cooked it a bit. Nice post. RJ
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