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!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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.