Ingredients:
8 to 12 Shrimp,1 tbsp Veg oil,
dash Chili pepper flakes,
1/2 Onion (chopped)
2 stalk Celery
1 tbsp Veg Oil,
1 tbsp Curry Powder,
2 spg Thyme,
1 clv Garlic,
1 tbsp Ginger puree,
700 ml Veg stock,
1 small Squash (9 oz),
1 med Apple (peeled, diced),
1 tbsp Corn starch (mix w/water),
Salt and petter (to taste)
1 can Coconut milk (473 ml)
2 tbsp Honey
1 whole Lemon (squeezed),
1 tsp Cinnamon ground,
1 pinch Nutmeg
How to:
- Cook shrimp add chili (high heat 3 min) - set aside
- Cook (onion, celery, leek, oil) low heat
- Add curry powder, thyme, garlic, ginger
- Add veg stock, squash, apple - cook (simmer) 20 min
- Puree mixture using hand mixer or blender
- Add cornstarch, salt, pepper - boil then simmer
- Add coconut milk, honey, lemon juice, cinnamon, nutmeg
- Serve - add shrimp and garnish on side