Creamy Thai Coconut Shrimp Curry
Ingredients:
1 pound large shrimp, peeled and deveined
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon ginger, grated
1 red bell pepper, sliced
1 can (14 oz) coconut milk
2 tablespoons red curry paste
1 tablespoon fish sauce
1 tablespoon brown sugar
Juice of 1 lime
Fresh cilantro, for garnish
Salt and pepper, to taste
Directions:
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the sliced red bell pepper to the skillet and cook for another 2-3 minutes until slightly softened. Pour in the coconut milk, then stir in the red curry paste, fish sauce, and brown sugar. Mix well to combine all the ingredients.
Bring the mixture to a gentle simmer, then add the shrimp. Cook for about 5-7 minutes, or until the shrimp turn pink and are cooked through. Squeeze in the lime juice and season with salt and pepper to taste.
Remove from heat and garnish with fresh cilantro before serving. This dish pairs wonderfully with steamed rice or noodles.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 320 kcal | Servings: 4 servings