Shrimp Curry with Coconut Milk
recipe

A delicious shrimp curry that combines spicy curry paste and creamy coconut milk, creating a perfect meal ready in no time.
Preparation Time: 20 minutes
Serving Size: 4

Ingredients

- 2 tablespoons oil
- 2 tablespoons curry paste
- 2-3 garlic cloves, minced
- 1 can crushed tomatoes
- 1 can coconut milk
- Black pepper, to taste
- 350-450 grams frozen peeled shrimp
- Fresh basil, for garnish

Instructions

1. Heat the oil in a large pot over medium heat.
2. Add the curry paste and minced garlic. Sauté for about one minute.
3. Pour in the crushed tomatoes and coconut milk. Mix well and let it simmer on low heat for about 10 minutes.
4. Add the frozen shrimp. Heat the dish through, avoiding boiling.
5. Season with black pepper and serve with fresh basil on top.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 25 g
- Carbohydrates: 15 g
- Fat: 20 g
- Fiber: 3 g

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