Coconut Shrimp Curry

Ingredients

• 4 Spring Onions
• 1 red bell pepper
• 4 tomatoes
• 2 Pak Choi
• 2 shallots
• 2 Garlic cloves
• 20 g Ginger
• 1 small red chili pepper
• 2 tbsp yellow Thai curry paste (jar)
• 2 tbsp peanut oil
• 2 lime leaves
• 500 ml coconut milk
• 400 g jumbo shrimp (prepped, peeled and deveined)
• lime juice
• 2 tbsp Soy sauce

Instructions

1. 1.

   Wash and trim the spring onions, cutting them into large pieces. Wash the bell pepper, remove seeds and white membranes, then cut into ~3 cm cubes. Wash the pak choi, separate tough stems from leaves and roughly chop. Wash tomatoes and cube them large. Peel and finely mince shallots, garlic, ginger, and chili.

2. 2.

   Heat a wok and stir‑fry the curry paste in hot oil for 1–2 minutes until fragrant. Add shallots, garlic, ginger, and chili, sautéing while stirring. Add lime leaves and pour in coconut milk. Simmer on high heat for about 5 minutes to reduce slightly. Then add spring onions, bell pepper, tomatoes, and pak choi stems; cook another ~5 minutes. Stir in the shrimp and remaining pak choi leaves, cooking for 2–3 more minutes until shrimp are pink and cooked through. Season with lime juice and soy sauce before serving.