Description
A delicious and creamy coconut curry shrimp dish that’s easy to prepare and packed with flavor. Perfect served over rice or noodles!
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 bell pepper, sliced
- 1 cup snap peas
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Stir in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the red curry paste and cook for another minute, stirring to combine.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir until well combined and bring to a simmer.
- Add the shrimp, bell pepper, and snap peas. Cook for 5-7 minutes or until the shrimp are cooked through and the vegetables are tender.
- Serve hot over rice or noodles, and garnish with fresh cilantro and lime wedges.
Notes
- For a spicier dish, add more red curry paste or some sliced chili peppers.
- Feel free to substitute shrimp with chicken or tofu for a different protein option.
- This dish can be made ahead of time and reheats well.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4
- Sodium: 600
- Saturated Fat: 9
- Carbohydrates: 18
- Fiber: 3
- Protein: 25
- Cholesterol: 200
Keywords: Coconut Curry Shrimp, shrimp curry, coconut shrimp recipe, Thai curry shrimp, easy shrimp curry