Quick Shrimp Curry with Coconut, Ginger & Basil
Ingredients
1 lb shrimp (peeled and deveined)
2 tablespoons coconut oil (or vegetable oil)
4 cloves garlic (minced)
2 tablespoons ginger (grated or minced)
2 tablespoons red curry paste (adjust to taste)
1 can (14 oz) coconut milk
1 tablespoon fish sauce (or soy sauce)
Juice of 1 lime
1 cup fresh basil leaves (plus extra for garnish)
Salt and pepper (to taste)
Instructions
1. Sauté Aromatics
Heat Oil: In a large skillet, heat coconut oil over medium heat.
Cook Garlic and Ginger: Add minced garlic and ginger, sautéing for about 1 minute until fragrant.
2. Prepare the Curry
Add Curry Paste: Stir in red curry paste, mixing well with the aromatics.
Add Coconut Milk: Pour in coconut milk and fish sauce, stirring to combine. Bring to a gentle simmer.
3. Cook the Shrimp
Add Shrimp: Carefully add shrimp to the skillet, cooking for about 3-5 minutes until they turn pink and are cooked through.
Finish with Lime and Basil: Stir in lime juice and fresh basil leaves, allowing them to wilt.
4. Serve
Plate the Dish: Serve hot, garnished with extra basil.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently.
Variations: Serve over rice or quinoa for a complete meal.
Enjoy your bold Quick Shrimp Curry with Coconut, Ginger & Basil! 🍤