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Melt butter in a large saucepan, add onion and garlic and cook for 5 minutes until golden color.
Add curry powder, ginger and flour. Cook the ingredients for 1 minute with constant stirring.
Stir in the water until the sauce is well combined and smooth. Keep stirring until the sauce boils for 2 minutes. Stir in MAGGI Less Salt Chicken Stock cubes, MAGGI Coconut Milk and the shrimps.
Simmer over medium heat for 5 minutes or until the shrimps are almost cooked.
Stir in the lemon juice and parsley and serve with rice.
Per Portion of 300g
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