A creamy curry noodle-style pasta with coconut milk, shrimp, and bell pepper.
160 gShrimps
100 gBell Pepper
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2 clovesGarlic
0.75 cupCoconut Milk
1 tbspLime juice
30 gRed Curry Paste
1 tbspCooking oil
150 gNoodles
To tasteSalt
To tasteBlack Pepper
Boil the noodles for 6 minutes until tender, then drain.
Slice the bell pepper and mince the garlic.
Heat cooking oil and cook red curry paste, garlic, bell pepper, and shrimp for 4 minutes.
Add coconut milk, lime juice, salt, and black pepper and simmer for 5 minutes, then toss with noodles.