Description
A quick and easy Thai curry made with shrimp, coconut milk, and colorful vegetables that delivers exceptional flavor in under 30 minutes.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 inch ginger, minced
- Fresh basil for garnish
- Lime wedges for serving
- Cooked rice, for serving
Instructions
- Heat a bit of oil in a large pan over medium heat.
- Add the minced garlic and ginger, and sauté until fragrant, about 1 minute.
- Stir in the red curry paste and allow it to cook for an additional minute.
- Pour in the coconut milk, fish sauce, and sugar; bring this mixture to a gentle simmer.
- Add the shrimp, bell peppers, and snap peas. Cook until the shrimp turns pink and is thoroughly cooked, which takes about 5 to 7 minutes.
- Serve this delicious curry over cooked rice, and don’t forget to garnish it with fresh basil and lime wedges for a pop of flavor.
Notes
For variations, substitute shrimp with chicken or tofu. Adjust the spice level by using less red curry paste if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 120mg