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A bowl of creamy coconut shrimp curry with red peppers and fresh cilantro over rice

Coconut Shrimp Curry

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 350
Ingredients Method

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon vegetable oil
  • 1 small yellow onion, diced
  • 1 red bell pepper, thinly sliced
  • 3 cloves garlic , minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 can (14 oz) full-fat coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon light brown sugar
  • 1 tablespoon fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Method
 

  1. Heat vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the onion and red bell pepper, sautéing for 5 minutes until vegetables begin to soften.
  3. Add the garlic, ginger, and red curry paste; stir constantly for 1 minute until the mixture is fragrant.
  4. Pour in the coconut milk, fish sauce, and brown sugar; whisk to combine and bring the liquid to a gentle simmer.
  5. Add the shrimp to the skillet and cook for 3 to 4 minutes, turning once, until they are pink and opaque.
  6. Remove the skillet from heat and stir in the lime juice and chopped cilantro before serving.