Try this delicious and simple recipe, courtesy of Yau’s Asian Kitchen, and enjoy a creamy curry with a zesty kick!
300 g medium shrimp
2 teaspoons extra virgin olive oil
2 tablespoons green curry paste
2 tablespoons coconut milk
½ cup shrimp stock
2 teaspoons lemon juice
3 teaspoons fish sauce
1 teaspoon finely sliced red chili
½ cup sliced red bell pepper
Lightly sauté the green curry paste with extra virgin olive oil in a pan until fragrant. Add the coconut milk and shrimp stock (made by sautéing shrimp shells with a little vegetable oil for a few minutes before adding water), then the red chili and red bell pepper. Add the shrimp, lemon juice and fish sauce and cook gently until shrimp are ready. Serve with steamed rice.