Shrimp Curry with Garlic Naan

August 13, 2020

  • Yields: Serves 4


For the Shrimp Curry:

1 pound shrimp

1 jar Maya Kaimal Goan Coconut Simmer Sauce

½ cup frozen peas

1 tablespoon cilantro, chopped

1 tablespoon oil

Basmati rice, for serving

For the Garlic Naan:

4 Stonefire Mini Naan

1 tablespoon Barons Garlic Olive Oil

1 tablespoon butter, melted

1 tablespoon cilantro, chopped

¼ teaspoon crushed red pepper


For the Shrimp Curry:

1Heat oil in a pan over medium heat. Add shrimp and sauté for 1 minute.

2Add Goan Coconut Simmer Sauce and continue to simmer until shrimp are cooked through and sauce is hot.

3Add frozen peas and continue to simmer for 1-2 minutes until peas are heated through.

4Remove from heat and top with fresh cilantro. Serve immediately over rice with garlic naan.

For the Garlic Naan:

1In a small bowl, combine garlic olive oil, melted butter, and crushed red pepper.

2Brush naan evenly with mixture and bake until lightly golden.

3Sprinkle with fresh cilantro and serve immediately.