Thai Coconut Curry With Shrimp Recipe

About this recipe

A flavorful and spicy Thai-inspired coconut curry dish featuring tender shrimp, vibrant vegetables, and aromatic herbs. Perfect for a satisfying pescatarian dinner.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 250 g Spring Onion
• 35 g Foodie Puppies Freeze Dried Shrimp Snack
• 125 g Red Bell Pepper
• 250 ml Coco Mama Coconut Milk
• 300 ml Dollin Almond Coconut Milk Drink
• 1 kg Supreme Harvest Iodized Salt
• 141 g Pam Grilling Grillades Cooking Spray
• 900 G Chua Hah Seng Thai Chilly Paste

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a small bowl, combine 4 tablespoons of chili paste and 1/4 cup coconut milk; whisk until smooth.
3. 3. Coat a Dutch oven with cooking spray and place it over medium heat. Add the chili paste mixture and 500 g shrimp. Cook for 4 minutes, stirring frequently, until the shrimp turn pink and are cooked through.
4. 4. Add 1 cup chopped spring onion and 1/2 cup diced red bell pepper to the Dutch oven. Cook for 3 minutes, stirring occasionally, until the vegetables are tender.
5. 5. Pour in 1 cup almond coconut milk and stir in 1/4 cup chopped coriander leaves. Cook for 2 minutes, stirring gently, until the mixture is thoroughly heated.
6. 6. Season with 1/4 teaspoon salt, remove from heat, and cover. Let the dish stand for 5 minutes before serving.