Indulge in the tropical flavors of Coconut Shrimp Curry, a dish that seamlessly marries the sweetness of coconut with the tender, juicy shrimp and aromatic spices of Thai cuisine. This recipe is not just a meal; it's a culinary escape that transports you to a sunny beach with its vibrant colors and enticing scents.
Ingredients
Scale:
1 lb (450g) raw shrimp, peeled and deveined
1 cup (240ml) canned coconut milk
2 tablespoons red curry paste
1 tablespoon vegetable oil
1 onion, finely chopped
2 garlic cloves, minced
1 tablespoon ginger, grated
1 bell pepper, thinly sliced (red or yellow)
1 cup (150g) snap peas or green beans
1 tablespoon fish sauce (or soy sauce for a vegetarian option)
1 tablespoon brown sugar
Juice of 1 lime
Fresh cilantro, for garnish
Cooked jasmine rice or quinoa
Chili flakes or fresh chilies, for additional heat (optional)
Instructions
Cook jasmine rice or quinoa according to package instructions.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat.
Add the chopped onion, minced garlic, and grated ginger to the skillet and sauté for 3-4 minutes.
Stir in the red curry paste and cook for another 1-2 minutes.
Add the sliced bell pepper and snap peas, and cook for 4-5 minutes.
Gently fold in the raw shrimp and cook for 2-3 minutes until they turn pink.
Pour the coconut milk into the skillet, stirring to combine, and bring to a gentle simmer for about 5 minutes.
Stir in the fish sauce, brown sugar, and lime juice, adjusting seasoning as necessary.
Once the shrimp are fully cooked, remove the skillet from heat and serve over the cooked rice or quinoa, garnished with fresh cilantro.
