Thai Coconut Curry seafood

16 oz Shrimp, raw peeled and devines
8 oz frozen mixed seafood-shrimp, calamari,mussels (by
.5 pepper, large Yellow Peppers,sliced
.5 large red peppers , sliced
.25 pepper Jalapeno Peppers ,chopped
.5 large Onions, raw, sliced
3 clove Garlic ,minced
1 serving Water Chestnuts, Geisha
0.5 cup Geisha Sliced Bamboo Shoots
1 tsp Ginger Root grated
2 tbsp Condiments, Thai Kitchen Red Curry Paste
1.75 cup HOKAN Coconut Milk LIte
1.75 cup Canned Goods: Thai Kitchen Organic Coconut Milk
170 grams Rice Noodles ,cooked
2 tbsp Extra Virgin Olive Oil
0.5 cup Peas, frozen
25 grams Cilantro, raw ,chopped for garnish

you can leave out the noodles or use other noodles to your liking. Also more or less spices as you prefer.

add oil to pan fry shrimp until pink ,sprinkle with salt and pepper remove and set aside add more oil if needed fry onion peppers until soft add garlic ginger and curry paste and seafood mix cook 5 min while stirring add the coconut milks, add shrimp and the cooked noodles heat through and sprinkle chopped cilantro over.serve as is or add a side of rice.

Serving Size: makes 7 -8 servings

Number of Servings: 7

Recipe submitted by SparkPeople user INGMARIE.