For seafood lovers; here is the Coconut Curry Shrimp Ramen. Garnish the dish with coriander and green onions and serve hot.
1 pack of Goody Spaghetti, boiled according to the instructions on the package
200g medium-sized Shrimps, peeled, washed and dried
3 Tbsps Coconut Oil
½ Medium White Onion, diced
½ Medium Red Bell Pepper, diced
½ Medium Orange Bell Pepper, diced
½ tsp Salt
½ tsp Black Pepper
2 Garlic Cloves, mashed
½ tsp Ginger, grated
2 Tbsps Red Curry Paste
1/3 cup of Peas
1 can of Whole Coconut Milk (1/2 liter)
1 can of Low-Fat Coconut Milk (1/2 liter)
3 Tbsps Coriander, minced
2 Green Onions, minced
1.In a large pot over medium heat, heat the coconut oil; then add the shrimps and stir until they turn pink. Add the salt and black pepper and place them in a side dish.
2.In the same pot, add the remaining coconut oil; then add the onions, bell peppers, salt and black pepper; cover the pot and let it simmer for 5 minutes until the vegetables become tender. Afterwards, add the garlic, ginger, and curry paste; leave it over the heat for 5 minutes; stirring constantly; then add the peas and coconut milk and leave the ingredients over medium heat until the mixture starts to boil. Lower the heat, then cover the pot and leave it for 5 minutes. Add the shrimps and coriander and leave them over the heat for another 5 minutes.
3.Pour the spaghetti (the amount according to taste) in the serving dish and then add the shrimp mixture with the vegetables. Garnish the dish with coriander and green onions. Serve hot.