Curry Shrimp Tacos

Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant.

Add the chopped onion and cook until translucent.

Stir in the red curry sauce and let it cook for about 2 minutes to release its flavors.

Add the mixed seafood to the pot and cook until they start to turn opaque.

Pour in the vegetable broth and bring the mixture to a simmer.

Add the chopped red bell pepper and zucchini to the stew.

Let the stew simmer for about 15-20 minutes, allowing the flavors to meld and the vegetables to soften.

Taste and adjust the seasoning if needed.

Serve the Red Curry Seafood Stew over cooked rice noodles.

Garnish with fresh cilantro leaves before serving.

Enjoy your flavorful Red Curry Seafood Stew, a comforting and aromatic dish that’s perfect for a satisfying meal!

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2 tablespoons of Thaifusions Red Curry

1 pound large shrimp, peeled and deveined

1 tablespoon vegetable oil

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 red onion, thinly sliced

1 cup shredded cabbage

1 lime, cut into wedges

Fresh cilantro leaves for garnish

8 small corn or flour tortillas