Description
A bold and flavorful dish featuring tender shrimp in a creamy coconut milk and red curry sauce, perfect for weeknight dinners.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk
- 2–3 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 2 tablespoons vegetable oil
- Fresh basil leaves for garnish
- Cooked rice for serving
Instructions
- Heat vegetable oil in a large pan over medium heat.
- Add the red curry paste and sauté for 1-2 minutes until fragrant.
- Pour in the coconut milk and stir to combine.
- Add the fish sauce and sugar, and mix well.
- Add the shrimp, bell peppers, and snap peas to the pan.
- Cook for 5-7 minutes, or until the shrimp turns pink and the vegetables are tender.
- Serve the curry over cooked rice and garnish with fresh basil leaves.
Notes
For a silkier sauce, consider adding a bit of chicken or vegetable broth. Adjust the heat by adding more or less curry paste as desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg