Green curry shrimp

Succulent shrimp cooked in a spicy green curry paste with zucchini and bell peppers, finished with coconut milk and cilantro.

Ingredients

• Cooking oil, 2 tbsp
• Green curry paste, 2 ½ tbsp
• Water, 1 cup
• Jumbo shrimp, 1lb, shelled and deveined, tail-on
• Coconut milk, ½ cup
• Fish sauce, ¾ tbsp
• Thai palm sugar, ½ tbsp
• Zucchini, 4 ounces, sliced and halved
• Red bell peppers, 2 ounces, seeded and cut into strips
• Cilantro, ½ tbsp, chopped

Directions

1. Add cooking oil into the pot and place on high flame.
2. Add green curry paste and cook for 10 seconds. Add water and bring to a boil. Add shrimps and cook it well.
3. Then, add red bell peppers, zucchini, palm sugar, fish sauce, and coconut milk and cook for 1 minute. Stir well. Cook for 1 minute. Combine well.
4. Turn off the flame. Then, add chopped cilantro leaves.
5. Serve!