Ingredients:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red Thai curry paste
- 1 can (13.5 oz) coconut milk (full fat)
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
- Juice of ½ lime
- Fresh cilantro or Thai basil, for garnish
- Cooked jasmine rice, for serving
Directions:
- Sauté Aromatics:
Heat oil in a large skillet or wok over medium heat. Add onion and cook for 2–3 minutes until softened. Stir in garlic and ginger, and cook until fragrant. - Add Curry Paste:
Stir in red curry paste and cook for 1 minute to release the flavors. - Pour in Coconut Milk:
Add coconut milk, fish sauce, and brown sugar. Stir well and bring to a gentle simmer. - Add Veggies:
Toss in bell pepper and snap peas. Simmer for 3–4 minutes until slightly tender. - Cook the Shrimp:
Add shrimp and cook for 3–5 minutes, or until they turn pink and are cooked through. - Finish & Serve:
Stir in lime juice, adjust seasoning if needed, and garnish with fresh cilantro or Thai basil. Serve hot over jasmine rice.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: ~430 kcal per serving
Servings: 4