Chef's Special: Low Carb Thai Curry with Shrimp

Ingredients

• 200 grams large peeled shrimp
• 1 red bell pepper
• 1 yellow bell pepper
• 1 zucchini
• 1 can of Thai green curry paste (40g)
• 1 can of coconut milk (400ml)
• 2 tablespoons fish sauce
• 1 tablespoon olive oil
•  Fresh cilantro for garnish

Instructions

1. 1 Heat the olive oil in a large pan over medium-high heat.
2. 2 Add the curry paste and stir until fragrant.
3. 3 Add the bell peppers and zucchini and sauté until soft.
4. 4 Add the shrimp and cook until pink.
5. 5 Add the coconut milk and fish sauce, stir well and let simmer for 10-15 minutes.
6. 6 Garnish with fresh cilantro and serve hot. Enjoy!