Description
A delicious and easy-to-make creamy Thai coconut shrimp curry, infused with fresh shrimp, coconut milk, and vibrant vegetables, perfect for impressing friends and family.
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
- In a large skillet, heat a bit of oil over medium heat.
- Add the bell peppers and snap peas; sauté for about 2-3 minutes until slightly tender.
- Stir in the red curry paste and cook for another minute.
- Pour in the coconut milk, fish sauce, and brown sugar; mix well.
- Bring the mixture to a simmer, then add the shrimp. Cook until the shrimp are pink and opaque, about 3-5 minutes.
- Stir in the lime juice and adjust seasoning as needed.
- Serve over cooked rice and garnish with fresh basil.
Notes
For a different flavor, try substituting shrimp with chicken or firm tofu. Ensure all ingredients are fresh for the best results.
