I love almost anything with curry. For this meal, I used Chef Michael Smith’s recipe “curried coconut shrimp & edamame” from his book Fast Flavours. It took hardly any time to throw together! Hot jasmin rice together with flavourful curry creates a therapeutic aroma as well as a tasty dish!
1 can of coconut milk
2 tablespoons curry powder
1 teaspoon of soy sauce
2 large carrots, peeled
2 cups of frozen edamame (I used frozen pees instead)
1 pound or 450 grams of fresh or thawed frozen shrimp
Instructions (directly from book):
“Pour the coconut milk into your favourite large saucepan and bring to a simmer over medium high heat. Spoon in the curry powder and splash in the soy sauce. With vegetable peeler, shave the carrots into the pot untill they are whittled away and the pot is filled with bright orange thin shavings gently simmering. Stir in the edamame and shrimp. Adjust the hear much lower, just enough to maintain a slow, steady simmer. Continue stirring until the carrots soften and the shrimp cook through and their shells turn pink, 5-8 minutes. Spoon the stew into 2 bowls. Serve and share!”
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