
A quick coconut tomato shrimp stew with bell pepper and garlic.
260 gShrimps
180 gTomatoes
120 gBell Pepper
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70 gOnion
10 gGarlic
1.25 cupsCoconut Milk
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook onion, garlic, and bell pepper in cooking oil until softened.
Add tomatoes, coconut milk, salt, and black pepper and simmer.
Add shrimps and cook until just opaque.