Shrimp curry with coconut milk

Wash, dry and thin the coriander. Peel and finely chop the onions.

Heat 2 tablespoons of oil in a frying pan. When hot, sauté shrimp quickly over high heat for 2 minutes. Add salt and pepper. Remove them from the pan.

Add the remaining oil to the sauté pan and heat, then sauté the chopped onion, stirring for a minute. Sprinkle with curry, mix well. Pour the coconut milk and the cream. Boil the water.

At the first tremors, put the shrimps. Mix well to coat the shrimp with curry sauce. Rectify the seasoning.

Continue cooking for 2 minutes.

Pour into a dish, sprinkle with coriander and serve immediately, with basmati rice.