Coconut Shrimp Curry

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Nutrition per serving    (USDA % daily values)
CAL
553
FAT
83%
CHOL
71%
SOD
135%

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Ingredients for 4 servings

30 x FOR THE PASTE --- dried red chiles

1 head peeled garlic

12 oz coconut milk

1 tbsp coriander seeds

1 tbsp cumin seeds

Tamarind juice from a 2-inch piece of tamarind paste

1/4 cup chopped red onion

1/2 cup chopped tomato

1 tbsp FOR THE SHRIMP --- vegetable oil

1/2 tsp (brown or black) mustard seeds

5 x curry leaves

1 lb shrimp (16-20 count per pound), peeled and deveined

1/2 tsp turmeric powder

Kosher salt

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