Description
A delicious and flavorful coconut curry shrimp dish that is easy to prepare and perfect for any occasion.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 cup bell peppers, sliced (any color)
- 1 cup snap peas
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until softened.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the red curry paste to the skillet, stirring to combine with the onion mixture.
- Pour in the coconut milk, soy sauce, and lime juice, stirring well to incorporate. Bring the mixture to a gentle simmer.
- Add the shrimp, bell peppers, and snap peas to the skillet.
- Cook for about 5-7 minutes, or until the shrimp are pink and cooked through, and the vegetables are tender-crisp.
- Season with salt and pepper to taste.
- Remove from heat and garnish with fresh cilantro.
- Serve the coconut curry shrimp over cooked rice.
Notes
- For a spicier kick, add sliced jalapeños or a dash of sriracha to the curry.
- You can also substitute the shrimp with chicken or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg