Shrimp, Carrots & Leeks Curry
- 350 g Leeks, cut into thin slices
- 400 g Carrots, cut into thin slices
- 140 g Onion, diced
- 1 Garlic clove, diced
- 10 g Fresh Ginger, diced
- 2 tablespoons Ground Curry
- 1 tablespoon Ground Curcuma
- 200 g Coconut Milk
- 1 teaspoon Tomato paste
- 10 g Soy Sauce
- 300 g peeled Shrimps
Place in a pan the onions, carrots, leeks, garlic, curry, curcuma and ginger. Cook for 15 minutes.
Add Coconut Milk, Tomato paste, Soy sauce, Shrimps, season to taste.
Cook for another 8 to 10 minutes.
Fry shrimps i, a pan.
Serve with basmati rice, shrimps on top.