House Special Curry Recipe

Cooking Instructions

1. 1

   Prepare the Vegetables

   In a large skillet, heat olive oil over medium heat. Add sliced red bell pepper and snap peas, and sauté for about 3-5 minutes until slightly tender.

2. 2

   Add Shrimp and Scallops

   Add the shrimps and scallops to the skillet. Season with salt and black pepper. Cook for 3-4 minutes or until the seafood is cooked through and opaque.

3. 3

   Incorporate Curry Paste and Coconut Milk

   Stir in the red curry paste and coconut milk. Bring to a simmer and allow to cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.

4. 4

   Add Spinach

   Fold in the baby spinach and cook for an additional 2-3 minutes until the spinach wilts.

5. 5

   Serve

   Remove from heat and serve the curry over a bed of baby spinach, garnished with additional red bell peppers if desired.