A hearty portion of shrimp fro
m the Gaspé Peninsula, in a rich curry and coconut milk sauce flavoured with hot spices: this is the delicacy that awaits you. Rice, cashew nuts and raisins add gusto to this dish.
This dish is one of our favorites and one of the most popular. If you want an exotic touch during their outdoor activities, have a taste of this one.
It's really good, it's really worth trying! Coconut milk and curry are a combination even more extraordinary when you add special spices... the ones that make these dishes so sublime.
Did you know?
Curry is a preparation of spices and is mainly used in Southeast Asian cuisine. This bouquet comes in the form of powder or paste, and flavours all dishes with gusto, whether mild or spicy.
Although the term kari (curry) is of Tamil origin, it is not used by the Indians. We owe it to the British for having introduced this now common word, although to them, curry meant Indian dish.
Combine the cold water (375 ml/serving) and the contents of the bag. Mix well. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes, stirring occasionally. Cover, remove from heat and let stand for 2 minutes.
Add boiling water (375 ml/serving) to the bag. Mix well. Close lid. Let stand about 15 minutes (stir once during this time or shake the bag).
With Insulating Pan Cover
Simmer 2 minutes on low heat, stirring often. Cover, remove from heat and let stand for 12-15 minutes, stirring once or twice.
Weight for 1 portion envelope : 175 g
Weight for 2 portions envelope : 350 g
Curry Sauce [coconut milk powder (dried coconut milk, tapioca maltodextrin, sodium caseinate), skim milk powder, wheat flour, corn starch and modified corn starch, modified milk ingredients, glucose solids, dextrose, spices, yeast extract, dehydrated vegetables (onion, garlic), hydrolyzed soy protein, salt, parsley chicken fat, flavour, chicken, colour],
Roasted cashews, freeze dried shrimp, raisins (sulphites).
Made in a factory where there are: nuts, peanuts, sesame, egg, fish, soy, mustard.