1 (200 g) pack PUREFOODS SEAFOOD DELIGHTS SHRIMP TEMPURA, cooked according to package directions

Curry Sauce

1 (400 mL) can coconut milk
1/2 (100 g) pack Japanese curry paste
1/4 cup water
1 (100 g) pc potato, peeled and cut into cubes
1 (100 g) pc carrot, peeled and cut into cubes
1/2 tsp patis (fish sauce)


  1. In a pan, heat coconut milk, curry paste and water, while stirring occasionally. Bring to boil then add potato and carrot. Simmer covered until sauce thickens and vegetables are tender.
  2. Arrange tempura pieces on a platter. Drizzle with sauce or serve sauce on the side.

Makes 5 servings.

(Yield: 2 cups sauce)

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