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Shrimp Curry with Garlic Naan

This shrimp curry comes together quickly with Goan Coconut Simmer Sauce and frozen peas. Serve with rice and a side of garlic naan for a flavorful meal. Serves 4.

Ingredients

1 pound shrimp, peeled and deveined
1 jar Maya Kaimal Goan Coconut Simmer Sauce
½ cup frozen peas
1 tablespoon cilantro, chopped
1 tablespoon oil
Basmati rice, for serving
4 Stonefire Mini Naan
1 tablespoon Barons Garlic Olive Oil
1 tablespoon butter, melted
1 tablespoon cilantro, chopped
¼ teaspoon crushed red pepper
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Directions

  1. For the garlic naan, in a small bowl, combine garlic olive oil, melted butter, and crushed red pepper. Brush naan evenly with mixture and bake until lightly golden. Sprinkle with fresh cilantro and set aside.
  2. Heat oil in a pan over medium heat. Add shrimp and sauté for 1 minute.
  3. Add Goan Coconut Simmer Sauce and continue to simmer until shrimp are cooked through and sauce is hot.
  4. Add frozen peas and continue to simmer for 1-2 minutes until peas are heated through.
  5. Remove from heat and top with fresh cilantro. Serve immediately over rice with garlic naan.
Print Recipe

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