Thai Coconut Shrimp Curry

📝 Ingredients

• 10oz bag of frozen peppers and onions (or half of 20oz bag)
• 12 oz bag of frozen shrimp, thawed, shell/tails removed
• 1 tsp salt
• 1/2 tsp pepper
• 1 TBSP garlic powder
• 2 TBSP Thai Red Curry Paste
• 1 can of coconut milk, well shaken
• 2 TBSP soy sauce
• Jasmine Rice to serve
• Optional: fresh chopped parsley to serve

👩‍🍳 Directions

1. 1

   Start cooking your rice in a separate pot, making sure to salt the water since it will take the longest.

2. 2

   In a separate pan over medium high heat, add the peppers and onions and cook until softened and the water has cooked out. Add in the curry paste and stir to combine.

3. 3

   Reduce the heat and add the well shaken coconut milk. Stir, then turn the heat back up to bring to a simmer and add in the soy sauce.

4. 4

   Season the shrimp with salt, pepper, and garlic powder. Once the coconut milk is simmering, add the shrimp and cook for 2 minutes on each side.

5. 5

   When the shrimp are pink, taste the coconut broth and add more salt or pepper if needed.

6. 6

   Serve in a bowl with rice on the bottom and spoon the shrimp with sauce on top. Sprinkle with fresh parsley for color and enjoy!