Recipes

Ingredients

• 1 tbsp coconut oil 
• 450 g shrimps, peeled
• 1 red pepper 
• 2 garlic gloves, peeled
• 2 cm fresh ginger, peeled
• 200 gr onions, peeled and diced
• 2 teaspoon curry powder
• 400 ml coconut milk
• 1 mango
• 250 g sugarsnaps
• 200 g gluten free rice noodles
• Option: 20 g coriander

Preparation

1. Rinse the red pepper and take out the seeds.
2. Dice pepper, garlic, onions and ginger. 
3. Preheat coconut oil in a pan. 
4. Cook onions until glassy.
5. After 2 minutes, add curry powder, garlic, pepper and ginger.  
6. Bring fire to shimmer and add shrimps with coconut milk. 
7. Bring to boil and turn fire low.
8. Peel the mango and cut in pieces.
9. Add mango and sugarsnaps to the curry and cook for another 5.
10. Cook or steam the rice noodles. 
11. Serve rice noodles with the curry, add coriander to taste. 

Dinner