Coconut Curry Shrimp
Ingredients
1 lb (450 g) large shrimp, peeled and deveined
2 tablespoons vegetable oil
1 small onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1–2 tablespoons red curry paste (adjust for heat)
1 can (14 oz / 400 ml) coconut milk
1 tablespoon fish sauce (optional)
1 teaspoon brown sugar
1 red bell pepper, sliced
1 cup snap peas or green beans
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Cooked rice or noodles, for serving
Instructions
1. Sauté Aromatics:
Heat vegetable oil in a large skillet or wok over medium heat.
Add onion and sauté for 3–4 minutes until softened.
Add garlic and ginger, cooking for another 30 seconds until fragrant.
2. Add Curry Paste:
Stir in red curry paste and cook for 1 minute to release the flavors.
3. Cook the Vegetables:
Add bell pepper and snap peas (or green beans). Stir-fry for 2–3 minutes.
4. Make the Curry Sauce:
Pour in coconut milk, fish sauce (if using), and brown sugar.
Stir to combine and bring to a gentle simmer.
5. Add the Shrimp:
Add shrimp to the curry and cook for 3–4 minutes, until pink and cooked through.
Squeeze lime juice over the top and stir.
6. Serve:
Serve hot over cooked rice or noodles.
Garnish with fresh cilantro.
