Shrimp and banana curry

Servings : 4

Preparation: 10 minutes

Cooking: 6 to 8 minutes

Ingredients

• 24 shrimp 16/20, peeled
• 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• 30 ml (2 tbsp) Madras curry
• 1 shallot, minced
• 2 cloves garlic, chopped
• 30 ml (2 tbsp) ginger, chopped
• 24 cherry tomatoes, halved
• 2 bananas, sliced
• 1 can coconut milk
• 1 lime, juice
• 4 portions cooked rice
• 60 ml (4 tbsp) fresh coriander leaves, chopped
• Salt and pepper to taste

Preparation

1. In a hot pan, brown the shrimp coated in Mycryo butter or in the fat of your choice, 1 minute on each side.
2. Add 15 ml (1 tbsp) of curry and cook for another minute. Season with salt and pepper and set aside in a bowl.
3. In the same hot pan, in the remaining fat, add the shallot, garlic, ginger, tomatoes, bananas, remaining curry and cook over high heat for 2 minutes.
4. Add the coconut milk and reduce. Check the seasoning.
5. Add the shrimp, lime juice and mix.
6. Serve with rice and sprinkle with coriander on top.