Description
A creamy and flavorful Thai-inspired shrimp curry with coconut milk, packed with aromatic spices and vegetables, served over rice for a satisfying meal.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon red curry paste
- 1 can (14 oz) coconut milk
- 1/2 cup chicken broth or water
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1/2 cup frozen peas
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
- Salt and pepper, to taste
- Cooked rice, for serving
Instructions
- Heat oil in a large skillet or wok over medium heat. Add onion and sauté for 2–3 minutes until soft.
- Add garlic, ginger, and red curry paste. Stir well and cook for another 1–2 minutes until fragrant.
- Pour in coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine and bring to a simmer.
- Add red bell pepper, zucchini, and peas to the skillet. Cook for 5–7 minutes, until vegetables are tender.
- Add shrimp to the skillet and cook for 3–4 minutes, until shrimp are pink and cooked through.
- Stir in lime juice and adjust seasoning with salt and pepper.
- Serve the curry over cooked rice, garnished with fresh cilantro.
Notes
- For a spicier curry, add extra red curry paste or chili flakes.
- Can substitute shrimp with chicken or tofu for different protein options.
- Make the curry ahead and store in the fridge for up to 2 days, as the flavors improve over time.
- For a lower-calorie version, use light coconut milk and reduce the sugar.