Brazilian Shrimp Curry

Ingredients

• 400g shrimp peeled and deveined fresh or thawed

• 2 limes zest and juice

• 1 can diced tomatoes

• 2 tbsp coconut oil

• 1 onion, diced

• 3 garlic cloves, minced or 1 tbsp Susauce Garlic Paste

• 1 chilli, minced

• 1 tsp dried chilli flakes

• 2 red bell peppers, diced

• 1 can coconut milk (400g)

• 2 tbsp coconut sugar

• 1/2 bunch spring onions, sliced

• fresh cilandro

• salt and pepper

Preparation

1. Zest 1 of the limes right into the coconut sugar and rub it in with your fingers. Zest the second lime and set zest aside.

2. Toss shrimp with 1/2 tsp black pepper, 1/2 tsp salt, garlic, the entire lime juice and marinate.

3. Cover and chill, 20-30 minutes.

4. Puree canned tomatoes with juice in a blender until smooth.

5. Heat the oil and fry the onion for 3 minutes, then add chilli, chilli flakes and fry for another minute.

6. Add the diced bell pepper, coconut milk and purred tomatoes.

7. Stir in 1 tbsp of the sugar and let simmer, stirring once in a while until mixture is thickening up about 15 minutes.

8. Now add the spring onions and the shrimp marinade.

9. Stir and season to taste.

10. Simmer a couple of minutes, then add lime zest.

11. Reduce temperature and cook until the shrimps are just done.

12. Stir in the cilantro and serve with rice.

13. Top up the dish with Susauce Chilli Sauce.