Coconut Curry Shrimp
Creamy coconut curry with tender shrimp and vegetables. A flavorful one-pot meal that's ready in 20 minutes.
Prep: 10min
Cook: 15min
Serves: 4
easy
365 cal
Ingredients
- 1.5 lbs Large shrimppeeled and deveined
- 1 can (14 oz) Coconut milkfull-fat
- 2 tbsp Red curry paste
- 2 Bell pepperssliced
- 1 medium Onionsliced
- 3 cloves Garlicminced
- 1 tbsp Fresh gingergrated
- 1 tbsp Fish sauce
- 1 tsp Brown sugar
- 2 tbsp Lime juice
- 1/4 cup Cilantrochopped
- 2 cups Jasmine ricecooked
Instructions
- 1
Heat oil in large skillet over medium-high heat.
- 2
Sauté onion and bell peppers for 3-4 minutes until softened.
- 3
Add garlic, ginger, and curry paste. Cook 1 minute until fragrant.
- 4
Stir in coconut milk, fish sauce, and brown sugar.
- 5
Bring to a simmer and add shrimp.
- 6
Cook 4-5 minutes until shrimp are pink and cooked through.
- 7
Stir in lime juice and cilantro. Serve over jasmine rice.