Follow these steps for perfect results
zucchini
halved and sliced
Green pepper
sliced
Red pepper
sliced
Shrimp
deveined and peeled
thai yellow curry paste
Coconut milk
Coconut oil
lemongrass stalks
minced
Fresh grated ginger
Mince lemongrass and ginger and marinate shrimp for 30 minutes.
Heat coconut oil in a large pan.
Add shrimp (excluding marinade) to the pan.
Cook shrimp until it just turns pink.
Add yellow curry paste and half of the coconut milk.
Mix to combine.
Add zucchini, green pepper, and red pepper.
Cook for about 3 minutes.
Add the remaining coconut milk.
Mix well.
Let it cook for 5 minutes.
Serve with rice or noodles.
Expert advice for the best results
Adjust the amount of curry paste to your spice preference.
Serve immediately for best flavor and texture.
Everything you need to know before you start
15 minutes
The shrimp can be marinated ahead of time.
Serve in a bowl garnished with chopped cilantro.
Serve with steamed jasmine rice or rice noodles.
Pairs well with the spice and sweetness.
Discover the story behind this recipe
Commonly enjoyed in Thai cuisine.
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