This shrimp curry recipe is one of my favorite fish recipes to make because it’s easy, delicious, and perfect for when you’re cooking for a bunch of people. #entertainingathome #dinnerparty #recipe
350grfrozen jumbo shrimps tail on defrosted
¼teaspoonred chili flakes
1red bell pepper sliced
1yellow bell pepper sliced
1green onion chopped
Thaw the shrimp. Place the shrimp in a bowl and coat with 1 tablespoon of the oil, garlic, red chili flakes, and salt. In another bowl mix the coconut milk with the peanut butter, lime juice, fish sauce, brown sugar, and ground ginger. Set aside.
Heat 1 tablespoon of oil in a wok over medium-high heat. Add the shrimps and cook them for about 5-8 minutes. Transfer the shrimp to a plate when done. Add again 1 tablespoon of oil in the wok pan and cook the onions and peppers until soft. Add the shrimps and coconut mixture to it, lower the heat and let it simmer for 5 minutes.
Turn off the heat and garnish with cilantro and green onions.