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Sri Lankan   -   Prawn Curry   adapted from Fire and Spice by Heather Jansz Balasuriya

  • 2 Pounds Large Shrimp
  • 1 Tablespoon Ground Chiles -- any kind
  • 3 Cloves Garlic -- finely chopped
  • 1 Tablespoon Ginger -- finely chopped
  • 1 Teaspoon Lemongrass
  • Salt And Pepper -- to taste
  • 1 Lime Lime Juice
  • 2 Tablespoons Olive Oil
  • 2 Cups Coconut Milk
Directions Dry roast prawns in heated skillet adding chiles, garlic, ginger, lemon grass, and salt. Add lime juice, cook until liquid evaporates. Add oil and fry until golden brown. Add coconut milk and simmer 10 minutes.
Serves 4
Time to Make 0:00

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