2 1/2 cups of coconut milk
1/4 cup of chopped scallions
1/4 cup of ground coriander
3 tablespoons of olive oil
1 tablespoon of dendro oil
1.5 kg of diced tomatoes
500g of cleaned shrimp
6 mashed garlic cloves
4 medium onions cut into quarters
3 lemons (or lemon juice)
1 green pepper without seeds cut into quarters
1 red pepper without seeds cut into quarters
Salt and black pepper to taste
2 1/2 cups of coconut milk
1/4 cup of chopped scallions
1/4 cup of ground coriander
3 tablespoons of olive oil
1 tablespoon of dendro oil
1.5 kg of diced tomatoes
500g of cleaned shrimp
6 mashed garlic cloves
4 medium onions cut into quarters
3 lemons (or lemon juice)
1 green pepper without seeds cut into quarters
1 red pepper without seeds cut into quarters
Salt and black pepper to taste
1
In a large pot, combine the tomatoes, onion, peppers, garlic, scallions, and coriander
2
Bring to low heat, stirring occasionally, for 20 minutes or until the vegetables are tender
3
Blend everything in a blender until you get a thick sauce
If necessary, add a little water
4
Transfer to a medium pot and add all the remaining ingredients except the shrimp, lemon juice, and dendro oil
Bring to medium heat for 10 more minutes
5
Add the shrimp, lemon, and dendro oil and let it simmer for another 10 minutes
Remove from heat, season with salt, pepper, and coconut milk, stir, and serve.
