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Coconut Curry Shrimp
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Ingredients
- 2 tablespoons of coconut oil
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of fresh ginger, grated
- 2 tablespoons of red curry paste
- 1 can (13.5 oz) of coconut milk
- 1 pound of large shrimp, peeled and deveined
- 1 bell pepper, sliced
- 1 cup of snap peas, trimmed
- 2 tablespoons of lime juice
- 1 tablespoon of soy sauce
- 1 teaspoon of fish sauce
- Fresh cilantro for garnish
- Cooked jasmine rice for serving
Instructions
- In a large skillet, heat the coconut oil over medium heat until melted.
- Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the red curry paste to the skillet, stirring to combine with the onion mixture for 1 minute.
- Pour in the coconut milk and stir well to combine all the ingredients.
- Bring the mixture to a simmer, then add the shrimp, bell pepper, and snap peas.
- Cook for about 5-7 minutes, stirring occasionally, until the shrimp are pink and cooked through.
- Add lime juice, soy sauce, and fish sauce, stirring to incorporate.
- Remove from heat and garnish with fresh cilantro before serving.
- Serve the coconut curry shrimp over cooked jasmine rice or noodles.
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