Chef Alyssa Gagarin was inspired to make this dish from her recent travels to Thailand and Guadeloupe, where she had different curry dishes in both places!
It is an easy recipe with simple ingredients that you can keep in the pantry (coconut milk & spices) and freezer (shrimp & peas).
Since shrimp cooks so fast, this can be a quick weeknight dinner that takes minimal prep time. Enjoy!
Ingredients (2 servings):
½ Onion, diced
½ red bell pepper, sliced
1 clove garlic, minced
½ tsp ginger, minced
1 tsp curry paste
1 tsp curry powder
½ tsp cumin
¼ tsp salt
½ can of coconut milk
½ lb shrimp, peeled
½ cup frozen peas
Heat Oil in pot. Add Onion/Pepper/Garlic/Ginger. Cook 'til onion is soft & translucent.
Add Curry Paste/Curry Powder/Cumin/Salt. Stir in and cook spices for about 1 minute.
Add coconut milk & peas, & bring to a simmer.
Add shrimp. Cook 2 mins & flip over. Cook another 2 mins or until cooked through.
Pour into a bowl. Stir in lime juice & top w/ cilantro & salt/pepper to taste.
Alyssa is a multi-passionate person working in NYC as a personal chef, trainer, fitness instructor, and Ketanga Coach! Follow her tasty creations on Instagram @alyssagagarin and learn more about her here!