Description
A quick and flavorful coconut curry shrimp dish with a rich sauce, perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 bell pepper, sliced
- Fresh cilantro, for garnish
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the garlic and ginger, sautéing until fragrant (about 30 seconds to 1 minute).
- Stir in the red curry paste and cook for another minute to bloom the spices.
- Pour in the coconut milk, fish sauce, and brown sugar, stirring to combine and bring to a gentle simmer.
- Add the bell pepper and simmer for 5 minutes so it softens but keeps a bit of crunch.
- Add the shrimp to the skillet, cooking until they are pink and opaque, about 3-4 minutes (avoid overcooking).
- Stir in lime juice and garnish with fresh cilantro before serving. Enjoy over rice or noodles.
Notes
Use light coconut milk to reduce calories and saturated fat. For lower sodium, substitute fish sauce with low-sodium soy sauce. Don’t overcook the shrimp and adjust seasoning according to taste.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 3g
- Sodium: 750mg
- Fat: 29g
- Saturated Fat: 22g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 28g
- Cholesterol: 150mg