Description
Discover how to make a flavorful Thai Coconut Shrimp Spicy Curry that will tantalize your taste buds with this easy-to-follow recipe on our cooking website.
Ingredients
- 1 pound (454 g) (450 grams) shrimp, peeled and deveined
- 1 tablespoon (15 ml) vegetable oil (15 milliliters)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon (15 ml) ginger, minced (15 grams)
- 2 tablespoons (30 ml) red curry paste (30 grams)
- 1 can (13.5 ounces (383 g)) coconut milk (400 milliliters)
- 1 tablespoon (15 ml) fish sauce (15 milliliters)
- 1 tablespoon (15 ml) soy sauce (15 milliliters)
- 1 tablespoon (15 ml) lime juice (15 milliliters)
- 1 teaspoon (5 ml) sugar (5 grams)
- 1 red bell pepper, sliced
- 1 cup (240 ml) snap peas (100 grams)
- 1/4 cup (60 ml) fresh cilantro, chopped (15 grams)
- 1 tablespoon (15 ml) chopped fresh basil (5 grams)
- Cooked rice, for serving
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the chopped onion to the pan and sauté until translucent.
- Stir in the minced garlic and ginger, cooking for about 1 minute.
- Add the red curry paste to the pan and cook for another 2 minutes, stirring constantly.
- Pour in the coconut milk and stir to combine with the curry paste.
- Add the fish sauce, soy sauce, lime juice, and sugar to the mixture, stirring well.
- Bring the mixture to a gentle simmer.
- Add the sliced red bell pepper and snap peas to the pan.
- Let the vegetables cook in the curry sauce for about 3 minutes.
- Add the shrimp to the pan and cook until they turn pink and are cooked through, about 3-5 minutes.
- Stir in the chopped cilantro and basil to incorporate.
- Serve the spicy coconut shrimp curry over cooked rice.
