Description
A quick and flavorful Thai coconut curry shrimp dish, perfect for weeknight dinners. Served with basmati rice for a complete meal.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 2 tbsp Thai red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp vegetable oil
- Fresh cilantro and lime wedges for garnish
- Cooked basmati rice for serving
Instructions
- Heat oil in a large pan over medium heat. Add garlic, ginger, and onion. Cook until fragrant.
- Stir in red curry paste and cook for 1 minute.
- Pour in coconut milk, fish sauce, and brown sugar. Mix well.
- Add bell pepper and simmer for 3 minutes.
- Add shrimp and cook for 3-4 minutes until pink and opaque.
- Garnish with cilantro and serve with basmati rice and lime wedges.
Notes
- Adjust curry paste for preferred spice level.
- Substitute shrimp with chicken or tofu if desired.
- Use full-fat coconut milk for creamier texture.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 180mg
Keywords: Thai coconut curry shrimp, quick dinner, basmati rice, exotic recipe