My basmati rice was ready last night. All I have to do today was cooked my shrimp and in a separate pan sauté some red peppers, add the Summer Fresh Thai Curry, continue cooking until warm. I added fresh cilantro for taste, and on top added green onions and peanuts. It turned out to be a delicious meal ready in less than ten minutes.
Shrimp Thai Curry Recipe
Cooked Basmati Rice
500 grams shrimps
1 red bell pepper thinly sliced
5 ml Olive Oil
1 container Summer Fresh Thai Curry
125 ml fresh cilantro
4 green onions, thinly sliced
60 ml peanuts
Cook shrimps according to directions.
While shrimps are cooking, in a separate pan, sauté red bell peppers in olive oil for 2-3 minutes.
Add one container Summer Fresh Thai Curry and cook until warm, about 3 minutes. Add cilantro and mix well.
When shrimps are cooked add to the sauce and mix well.
Serve over Basmati rice and decorate with green onions and peanuts.
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