
A quick coconut red curry with shrimps, bell pepper, spinach, and ginger.
200 gShrimps
120 gBell Pepper
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80 gSpinach
8 gGinger
1 cupCoconut Milk
35 gRed Curry Paste
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook Ginger in Cooking oil until softened.
Stir in Red Curry Paste and cook for 1 minute.
Pour in Coconut Milk and bring to a steady simmer.
Simmer for 8 minutes until the flavors come together.
Add Shrimps with Bell Pepper, Spinach, Salt, and Black Pepper and cook just until the seafood is done.