Description
A quick and savory coconut curry dish featuring shrimp, vegetables, and aromatic spices.
Ingredients
Scale
- 1 pound (450g) large shrimp, peeled and deveined
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon red curry paste
- 1 can (13.5 oz) coconut milk
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup snap peas
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
- Salt and pepper to taste
- Cooked jasmine rice for serving
Instructions
- In a large pan, heat the coconut oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until it’s translucent.
- Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
- Add the red curry paste and stir well to combine, cooking for another minute to develop the flavors.
- Pour in the coconut milk, mixing thoroughly. Bring the mixture to a gentle simmer, letting it bubble for about 5 minutes.
- Add the sliced bell pepper, zucchini, and snap peas to the pan, cooking for 3-4 minutes, or until the vegetables are tender but still crisp.
- Add the shrimp to the pan, stirring gently until they turn pink and opaque, which will take about 3-5 minutes.
- Stir in the fish sauce and lime juice, then season with salt and pepper to taste.
- Remove from heat and garnish with fresh cilantro before serving.
Notes
- Serve with cooked jasmine rice for a complete meal.
- Adjust the amount of red curry paste for desired spice level.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 330 kcal