Shrimp Curry

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In a large skillet, heat oil. Then add the red bell pepper, onion and jalapeno, and cook for about 5 minutes or until the bell pepper becomes tender.

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Stir in the curry paste, garlic and ginger and cook for about one minute or until the garlic becomes fragrant.

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Add the shrimp and cook until they are pink and have started to curl up, about 3-5 minutes.

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Add the baby corn, coconut milk, broth, lime juice, fish sauce and salt. Stir to combine then reduce the heat to low medium.

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Cover the pan, and let the curry simmer for 20-30 minutes or until it reaches your desired thickness.

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Serve with sliced jalapeno, lime wedges and fresh cilantro leaves for garnish if desired.

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For more recipes, check out More Than Meat and Potatoes!

For more recipes, check out More Than Meat and Potatoes!

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