Stovetop, Pot (small), Frying pan
Wash the peppers. Remove the seeds. Cut the peppers into slices.
Add a drizzle of oil to a pan over medium heat. Add the peppers. Cook for 5 min.
Cook the rice according to the package instructions.
Peel & mince the garlic. Add the garlic, curry paste, coconut milk, shrimp, salt, pepper & a bit of water to the pan with the peppers.
Stir to combine. Simmer for 3-5 min.
Serve the rice topped with the shrimp & fragrant curry sauce. Garnish with lime wedges & fresh basil (optional). Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Shrimp Coconut Curry" contains 545 Energy, 20 g of Fat, 65 g of Carbohydrates, 25 g of Protein, 5 g of Fiber.