Curry Shrimp Fettuccine
Total Time: 30 minutes | Serves 4
Best served hot
Ingredients
1 Sachet/50g Granny’s Curry Powder
250g Fettucine Pasta
400g Shrimps (peeled and deveined)
50g basil
1 cup chicken stock (250ml)
4tbs water (60ml)
1 cup coconut cream (250ml)
1 tbs butter (15ml)
3 tbs olive oil (45ml)
2 medium sized onions, finely chopped
3 cloves garlic, finely chopped
Salt to taste
Directions
Sauté Shrimps
1. Heat up butter in pan. Spread shrimps across evenly
2. Cook for 2 – 3 minutes on each side. Set aside
Pasta
1. Boil 700ml water, add in 1/2 tbs salt
2.Cook pasta in water till soft. Set aside
Preparation
1. In a bowl, add Granny’s Curry Powder with 20ml water, mix well to form a paste.
2. In the same pan used to sauté shrimps, add oil, and heat up to smoke point.
3. Add onions, garlic. Sauté till fragrant. Add Granny's Curry Paste and stir on low heat for 10 minutes or until the oil turns reddish brown and separates from the curry paste
4. Add chicken stock. Bring to a boil and add fettucini pasta
5. Add coconut cream and reduce heat to medium. Cook for 10 minutes. Add more water if it gets dry.
6. Toss in basil and sautéed shrimps. Stir and serve
