
A quick coconut red curry with shrimp, zucchini, bell pepper, and ginger.
280 gShrimps
240 gZucchini
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140 gBell Pepper
8 gGarlic
10 gGinger
1.25 cupsCoconut Milk
30 gRed Curry Paste
2 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook Garlic and 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 Zucchini, Bell Pepper, Salt, and Black Pepper and cook just until the seafood is done.