Shrimp curry with coconut milk
(gluten-free, lactose-free)

Preparation time: 20 minutes
Cooking time: 20 minutes
Servings: 4-5


30 mL (2 Tbsp) Maison Orphée Coconut Oil
1 onion, chopped
1 red pepper, cut into julienne
1 green pepper, cut into julienne
1 clove garlic, pressed
30 mL (2 Tbsp) red curry paste
1 can (400 mL) coconut milk
30 mL (2 Tbsp) fish sauce (Nuoc-mâm)
15 ml (1 Tbsp) sugar
15 ml (1 Tbsp) fresh ginger, grated (optional)
500 g (1 kg) raw shrimp, peeled
Maison Orphée Sea Salt with Aromatic Herbs
Cilantro or Thai basil
1 lime, quartered


1. In a large skillet over medium heat, sauté onion and peppers in coconut oil, stirring frequently. Add garlic and red curry paste. Cook 1 minute.

2. Add the coconut milk, fish sauce, sugar and ginger. Cook 5 minutes low boil, stirring occasionally.

3. Add the shrimps. Bring to a boil, reduce heat and leave to simmer for about 5 minutes or until shrimps are cooked. Add sea salt and pepper to taste. Garnish with cilantro and serve with lime wedges. Serve with jasmine or basmati rice.