Description
A rich and flavorful coconut curry with shrimp, perfect for weeknight dinners or impressing guests with its vibrant colors and enticing aromas.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 cup bell peppers, sliced
- 1 cup sugar snap peas
- Fresh basil and lime wedges for garnish
- Cooked rice for serving
Instructions
- Heat a little oil in a large pan over medium heat; add garlic and ginger, and sauté until fragrant.
- Stir in red curry paste and cook for 1 minute.
- Pour in the coconut milk, fish sauce, and lime juice; bring to a simmer.
- Add shrimp and cook until they turn pink and are cooked through, about 3-4 minutes.
- Incorporate bell peppers and sugar snap peas; cook for an additional 2-3 minutes until veggies are tender.
- Serve over cooked rice, garnished with fresh basil and lime wedges.
Notes
Use high-quality coconut milk for the best flavor. Adjust red curry paste to control heat level.
