Description
A quick and flavorful coconut shrimp curry made in just 15 minutes, featuring shrimp in a creamy coconut sauce with ginger and cilantro.
Ingredients
- Shrimp
- Red curry paste
- Coconut milk
- Cilantro
- Bok choy
- Ginger
- Rice
Instructions
- Heat a tablespoon of oil in a pan and add the shrimp. Cook until pink and opaque.
- Stir in the red curry paste and ginger; cook for 1-2 minutes.
- Pour in the coconut milk and bring to a simmer.
- Add the bok choy and let it wilt.
- Serve the curry over cooked rice, garnished with cilantro.
Notes
Keep shrimp on ice until ready to cook for freshness. Adjust spice level by varying red curry paste. Experiment with additional vegetables for flavor.
