Thai Curry Coconut shrimp


Chef Noel prepared this dish on CTV Winnipeg Morning live on July 29, 2016 as a meal idea for quick and easy summer eats and of course this dish is “quick, easy, delicious and ready in no time,;


The perfect summer meal idea that your family will love with a chock-full of protein and fiber!”







1 can coconut milk

2 Tbsp. red curry Paste

1 tsp brown sugar

1 pound large shrimp, peeled and deveined

1/2  red bell pepper, thinly slice

1/2 red onion, thinly slice

1/4 cup blanched broccoli or any veggies you would like

1 tsp salt




Bring coconut milk to simmer in large pan on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.


Stir in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp.


Serve with quinoa salad, if desired. Garnish with basil or baby pak choy and red chile slices, if desired.


You can find recipes like this and more at Chef Cunny's website






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