Description
A quick and flavorful shrimp curry with a creamy coconut base and aromatic spices, perfect for weeknight dinners.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 2 tablespoons lime juice
- Fresh basil for garnish
- Cooked rice for serving
Instructions
- Heat oil in a large skillet over medium heat. Sauté sliced bell peppers and snap peas for 2-3 minutes until slightly tender.
- Add red curry paste and cook for an additional minute to bloom the flavors.
- Pour in coconut milk, fish sauce, and brown sugar, mixing well and bringing to a gentle simmer.
- Add cleaned shrimp, cooking until they turn pink and opaque, about 3-5 minutes.
- Stir in lime juice and adjust seasoning as needed. Serve over cooked rice, garnished with fresh basil.
Notes
Use fresh ingredients for the best flavor. Adjust the spice level by varying the amount of red curry paste.