Easy Thai Coconut Curry with Shrimp

 

 

 

 

 

 

 

 

Ingredients:

1 lb shrimp, peeled and deveined
2 tablespoons vegetable oil
1 small onion, diced
2 garlic cloves, minced
1 tablespoon ginger, grated
2 tablespoons red curry paste
1 (14 oz) can coconut milk
1 cup chicken broth
1 red bell pepper, sliced
1 cup snap peas or green beans
1 teaspoon sugar
Juice of 1 lime
Fresh cilantro and lime wedges for garnish
Cooked jasmine rice, for serving

 

Directions:

Heat the vegetable oil in a large skillet or wok over medium heat. Add the onion and sauté for 3-4 minutes until softened.
Stir in the garlic and ginger, cooking for 1 minute until fragrant.
Add the red curry paste and cook for another minute, stirring to release its aroma.
Pour in the coconut milk and chicken broth. Stir well and bring to a gentle simmer.
Add the bell pepper and snap peas. Simmer for 5-7 minutes, or until the vegetables are tender.
Stir in the fish sauce, sugar, and lime juice. Adjust seasoning as needed.
Add the shrimp and cook for 3-4 minutes, or until they turn pink and are cooked through.
Serve the curry over cooked jasmine rice, garnished with fresh cilantro and lime wedges.

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4