1/2 cup of corn oil
2 tablespoons of wheat flour
2 tablespoons of olive oil
3 tablespoons of chopped onion
1 tablespoon of green pepper in cubes
1 tablespoon of red pepper in cubes
2 cloves of minced garlic
1 kg of pink shrimp
1 tablespoon of curry
1 cup of cream
1 can of coconut milk
2 tablespoons of chopped cilantro
Salt and white peppercorns to taste
1/2 cup of corn oil
2 tablespoons of wheat flour
2 tablespoons of olive oil
3 tablespoons of chopped onion
1 tablespoon of green pepper in cubes
1 tablespoon of red pepper in cubes
2 cloves of minced garlic
1 kg of pink shrimp
1 tablespoon of curry
1 cup of cream
1 can of coconut milk
2 tablespoons of chopped cilantro
Salt and white peppercorns to taste
Heat the oil and flour mixture in a pan over low heat until golden
Set aside
In a separate pan, sauté the onion, peppers, and garlic in olive oil
Add the shrimp and curry
Cook for 3 minutes
Remove from heat and toss the shrimp with the flour mixture
Return to the pan and add the cream and coconut milk
Season with salt, pepper, and cilantro, stirring until smooth
Sprinkle with cilantro and serve with white rice.
