Nuts About Cooking Coconut Shrimp Curry
This creamy aromatic Coconut Shrimp Curry is the perfect restaurant-quality weeknight dinner for seafood lovers. With the use of the Nuts About Cooking coconut oil which has a neutral taste it makes for the perfect marriage paired with the authentic Asian flavours. We are here to show you how easy it is to whip up this tasty bowl of nutritious comfort.
Time: 30 minutes
Recipe by: Thando Manyoni
2 tbsp Nuts About Cooking Coconut Oil
1 green pepper
1 red pepper
1 onion, sliced
2 garlic cloves
2 tsp fresh ginger, minced
2 tbsp curry powder
2 tbsp thai red curry paste
1 can coconut milk
1 tbsp soy sauce
1 ½ cups shrimp
2 birds eye chilli, finely chopped
Cooked jasmine rice
Heat the coconut oil in a span. Add the onions and peppers to the pan and saute for 2 minutes on high heat. Add the ginger, garlic, curry powder and curry paste and cook for 2 minutes. Pour in the coconut milk and cook on medium heat for 5-10 minutes to thicken. Add in the shrimp, combine well and leave to simmer until shrimp is cooked. Once the curry is ready add chopped fresh chillies, a few wedges of lime and garnish with coriander. Serve the curry with coconut rice.
Customise your curry by adding other vegetables such as broccoli, carrots or green peas.
If you don’t have shrimp, you can substitute the seafood for prawns.